Search Results (12,217 found)
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A Foie Gras Torchon recipe
A Foie Gras Torchon recipe
Ingredients:
foie gras, salt, sugar, white pepper, quatre pices, madeira wine, milk, dessert, ginger, grapes, apples, balsamic vinegar, water, hazelnuts, butter, egg, molasses, flour, baking soda, cinnamon, cloves, agar agar, brown sugar, white wine
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Pastelitos are puff pastry desserts inspired by Cuban cuisine; this easy Miami version envelops guava-strawberry paste in thin pastry sheets.
Pastelitos are puff pastry desserts inspired by Cuban cuisine; this easy Miami version envelops guava-strawberry paste in thin pastry sheets.
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This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.
This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.
Ingredients:
pork tenderloin, eggs, cornstarch, sugar, vinegar, beef bouillon, water, carrot, green bell pepper, vegetable oil
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Homemade bone broth is easy to make using beef bones and vegetables simmered together.
Homemade bone broth is easy to make using beef bones and vegetables simmered together.
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Get Miso-Braised Short Ribs Tempura Recipe from Food Network
Get Miso-Braised Short Ribs Tempura Recipe from Food Network
Ingredients:
short ribs, water, black peppercorns, white peppercorns, szechuan peppercorns, bay leaves, thyme, broth, miso, flour, egg yolk, vegetable oil, club soda
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This stuffing recipe is moist inside and crispy on top with a mix of chestnuts, bread, and apples.
This stuffing recipe is moist inside and crispy on top with a mix of chestnuts, bread, and apples.
Ingredients:
duck fat, pumpernickel, wheat bread, italian sausages, yellow onion, sage, thyme leaves, italian parsley, celery, celery seed, smith apples, chestnuts, chicken broth
cooking.nytimes.com
This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
brisket, salt plus, coffee, cardamom, vegetable oil, onions, carrots, bulb garlic, turnips, cumin, black pepper, turmeric, pomegranate juice, chestnuts, dill, parsley
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Brussels sprouts with chestnuts and double-smoked bacon is a side dish that steals the show. Try it along side your favorite main dish any day.
Brussels sprouts with chestnuts and double-smoked bacon is a side dish that steals the show. Try it along side your favorite main dish any day.
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Recreate maple and brown sugar oatmeal packets from scratch using this quick and easy recipe that beats store-bought oatmeal any day.
Recreate maple and brown sugar oatmeal packets from scratch using this quick and easy recipe that beats store-bought oatmeal any day.
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A simple no-frills dough.
A simple no-frills dough.
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A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
Ingredients:
olive oil, rice, onion, salt, cumin, black pepper, water, tomato sauce, chicken bouillon, serrano chile
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This fabulous gluten-free vegan banana bread made with dates and walnuts has all the flavor and taste but with no added sugar or oil.
This fabulous gluten-free vegan banana bread made with dates and walnuts has all the flavor and taste but with no added sugar or oil.
Ingredients:
water, flax seeds, bananas, applesauce, vanilla, medjool dates, oat flour, tapioca starch, baking powder, cinnamon, baking soda, walnuts