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Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat Parmesan shavings stand in for the usual Cheddar.
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The tartar sauce of the world's biggest fast food chain of restaurants has inspired this copycat recipe so you can have it at home.
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This smoked salmon dip, made with cream cheese, lemon juice, and dill, is easy to make in your food processor.
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This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
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Get Lobster Salad in Endive Recipe from Food Network
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Egg Casserole with Spaghetti Squash from Kristin Donnelly's cookbook, Modern Potluck
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If you don’t want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below) It’s delicious either way Because of the moisture in the kohlrabi, your phyllo will need to be recrisped in a low oven if the pie sits for any length of time.
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Get Pan-Roasted Salmon with Fennel Puree Recipe from Food Network
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Get Salmon with Fennel Recipe from Food Network
cooking.nytimes.com
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig) The only potentially tricky part is scoring the skin If you are buying the meat from your butcher you can have them do it for you
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Get Summer Squash Recipe from Food Network
Ingredients: dill, squash
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Get Chicken Stock Recipe from Food Network