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cooking.nytimes.com
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
cooking.nytimes.com
This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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Ganache can be made with milk, dark, or white chocolate.
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Chunks of white meat chicken, Great Northern beans, salsa, and Pepper Jack cheese make this a super simple and super quick recipe sure to please everyone! Serve with tortilla chips and sour cream.
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A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Ingredients: yeast, sugar, water, lard, salt, bread flour
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Sweet, aromatic white peaches make a refreshing sorbet that's not too sweet. Use fruit at its peak of ripeness for flavor and sweetness.
Ingredients: peaches, lemon juice, sugar
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Recipe for White Bean Salad with Tomatoes and Crisped Sage, as seen in the June 2007 issue of 'O, The Oprah Magazine.'
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A mini candy cane garnish adds a festive touch to this creamy white chocolate and peppermint cocktail.
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This is the white chocolate lovers' equivalent to heaven. Creamy sweet fudge with pecans. Serve it alongside traditional chocolate fudge for a beautiful presentation.
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Get White Peach Sangria Recipe from Food Network