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cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: aged rum, vermouth, bay leaf
www.allrecipes.com
Split peas are cooked with Polish Kielbasa in beef broth with onions, carrots and a bay leaf in this soup which is partially pureed.
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This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
cooking.nytimes.com
In Sicily, where I learned to make these savory bundles, cooks make them at home, or buy them in butcher shops, ready for the oven Fillings vary, but this one with prosciutto cotto and cheese is a favorite The rolls are threaded on skewers with bay leaves and bread slices, showered with bread crumbs and olive oil, then baked.
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Perfect crab cakes are heavy on crab and light on filler; these are seasoned with green onions and Old Bay®.
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A chunky beef stew with potatoes in a flavorful curry and beef broth.
cooking.nytimes.com
The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite) Both are sold online
www.delish.com
Binging is totally allowed when eating these kicked-up shrimp.
www.chowhound.com
Brine Cuke Pickles are easy to make. 1 large clean jar 1/2 tsp black pepper 1 tsp granulated garlic 1 tsp mustard seed 1/2 tsp dill seed 1 bay leaf 1/4 tsp hot...
www.delish.com
Salmon, lentils and bacon-a near perfect trinity of protein.