Search Results (23,313 found)
cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
Ingredients:
grape, chicken, pearl onions, onion, celery, cloves, oyster mushrooms, chardonnay, lemon juice, butter, tarragon
www.chowhound.com
Espresso-flecked morning muffins with a big, walnut-crusted top.
Espresso-flecked morning muffins with a big, walnut-crusted top.
cooking.nytimes.com
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
Ingredients:
butter, olive oil, onions, cloves, thyme, sage, country bread, winter squash, comt cheese, water
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
fish broth, butter, onion, garlic, curry powder, tomatoes, rice, fish, corn kernels, heavy cream
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
www.foodnetwork.com
Get Gluten-Free Spaghetti and Meatballs with Garlic Crumb Topping Recipe from Food Network
Get Gluten-Free Spaghetti and Meatballs with Garlic Crumb Topping Recipe from Food Network
Ingredients:
turkey, almond milk, almond flour, parsley, egg, onion, rice cereal, cloves, tomatoes, basil leaves, olive oil, spaghetti
www.allrecipes.com
A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
Ingredients:
butter, confectioners sugar, cornstarch, almond, vanilla, salt, egg yolks, egg whites, sugar, flour, chocolate, vegetable oil
www.allrecipes.com
These buttery, nutty-tasting shortbread cookies are cut out into holiday shapes, and decorated with colored frosting and edible glitter to make your cookie tray festive.
These buttery, nutty-tasting shortbread cookies are cut out into holiday shapes, and decorated with colored frosting and edible glitter to make your cookie tray festive.
Ingredients:
flour, sugar, salt, butter, rum, almond extract, water, confectioners sugar, milk, food coloring, edible glitter
www.allrecipes.com
An almond meal crust encases a cheese filling topped with spiced apples and slivered almonds in this delicious Danish. Refrigerate it overnight and serve it for brunch.
An almond meal crust encases a cheese filling topped with spiced apples and slivered almonds in this delicious Danish. Refrigerate it overnight and serve it for brunch.
Ingredients:
flour, almonds, sugar, butter, almond extract, cream cheese, cream of tartar, egg, brown sugar, cinnamon, apples
www.allrecipes.com
Made with coconut flour, cranberries, and jalapeño, these pseudo cornbread muffins would make a great addition to a Thanksgiving table.
Made with coconut flour, cranberries, and jalapeño, these pseudo cornbread muffins would make a great addition to a Thanksgiving table.
Ingredients:
coconut flour, baking powder, salt, eggs, almond milk, butter, vanilla, cranberries, jalapeno peppers, jalapeno
www.allrecipes.com
This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.
This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.
Ingredients:
yellow cake mix, eggs, chocolate pudding, water, vegetable oil, amaretto liqueur, almond extract, butter, sugar, vanilla frosting, almonds
www.allrecipes.com
A recipe for lemon pound cake has been handed down through a family as an Easter tradition. The tender, moist cake is full of chopped walnuts, and a hint of almond flavor adds richness.
A recipe for lemon pound cake has been handed down through a family as an Easter tradition. The tender, moist cake is full of chopped walnuts, and a hint of almond flavor adds richness.
Ingredients:
flour, baking powder, salt, butter, sugar, eggs, almond extract, milk, lemon, walnuts, lemon juice