Search Results (23,112 found)
cooking.nytimes.com
Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet
Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet
www.delish.com
Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian dish. If you can't find large enough trout fillets, you can use half-pound butterflied trout instead.
Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian dish. If you can't find large enough trout fillets, you can use half-pound butterflied trout instead.
www.chowhound.com
Molly Yeh's recipe for Peanut Butter Cake.
Molly Yeh's recipe for Peanut Butter Cake.
Ingredients:
sugar, flour, salt, baking powder, baking soda, egg, vanilla, buttermilk, flavorless oil, water, peanut butter
www.allrecipes.com
A crisp chocolate crumb crust glazed with peanut butter, filled with ice cream then drizzled with peanut butter and chocolate.
A crisp chocolate crumb crust glazed with peanut butter, filled with ice cream then drizzled with peanut butter and chocolate.
www.delish.com
Lemon brings out the natural flavor of the mild, light flounder, while chili flakes give it an extra punch.
Lemon brings out the natural flavor of the mild, light flounder, while chili flakes give it an extra punch.
www.delish.com
To make a double-crust pie, double the ingredients here and divide the dough into two disks, one slightly larger than the other. Use the larger one for the bottom crust.
To make a double-crust pie, double the ingredients here and divide the dough into two disks, one slightly larger than the other. Use the larger one for the bottom crust.
www.foodnetwork.com
Get Sauteed Trout with Lemon Chive Butter Recipe from Food Network
Get Sauteed Trout with Lemon Chive Butter Recipe from Food Network
www.foodnetwork.com
Get Flaming Filet Mignon with Chive Butter Recipe from Food Network
Get Flaming Filet Mignon with Chive Butter Recipe from Food Network
www.foodnetwork.com
Get Brown Butter-Sauteed Tilapia with Pistachios Recipe from Food Network
Get Brown Butter-Sauteed Tilapia with Pistachios Recipe from Food Network
www.foodnetwork.com
Get Peanut Butter and Banana Panini Sticks Recipe from Food Network
Get Peanut Butter and Banana Panini Sticks Recipe from Food Network
www.foodnetwork.com
Get Rustic Country Bread with Honey Butter Recipe from Food Network
Get Rustic Country Bread with Honey Butter Recipe from Food Network
cooking.nytimes.com
Legend has it that the St Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit
Legend has it that the St Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit