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cooking.nytimes.com
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Creamy risotto, sweet corn, and meaty shrimp will make for one dreamy date night.
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Faux cheeses made with nuts are key to vegan cooking. Chef Sean Baker re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which is available at well-stocked specialty and natural food stores.
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Get Rarebit Smash Burgers with Pub Potatoes and Horseradish Sauce Recipe from Food Network
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This gnocchi with pork ragu is easy to make and sure to become one of your new favorite pasta dishes to make during colder months.
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This Italian turkey sausage stuffing recipe has pine nuts, fennel, and Parmesan cheese, and is perfect for serving at Thanksgiving or Christmas.
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Get "Old Bay" Grilled Steak Fries Recipe from Food Network
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Get Wild Alaskan Salmon with Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes and Salsa Verde Recipe from Food Network
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Get Goat Cheese-Stuffed Zucchini Blossoms with Zucchini Noodles Recipe from Food Network
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Get Jalapeno Roasted Chicken with Baby Broccolini Recipe from Food Network
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Get Glazed Short Rib Crostini Stack Recipe from Food Network