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cooking.nytimes.com
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that’s the way I prefer to serve this) Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
cooking.nytimes.com
This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks It makes an impressive (and easy) party appetizer or weeknight dinner for two.
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Get Grilled Pesto Chicken Sandwiches Recipe from Food Network
www.simplyrecipes.com
Make your own home-cured salmon gravlax! 15-minute prep, 2-day cure in the fridge. Showstopper for a fancy brunch or dinner party.
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Get Swordfish Kabobs with Balsamic Glaze Recipe from Food Network
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Get Your Own Blended Pork Sausage and Fried Eggs Recipe from Food Network
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Get Greek Easter Bread Recipe from Food Network
www.allrecipes.com
Barley and wild rice are cooked with apples and onions for a warm and well-seasoned accompaniment to roasted turkey.
www.delish.com
At Haven's Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
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New Orleans-style "barbecue" shrimp is made with Creole seasoning, Worcestershire sauce, beer, and butter, but David Kinch switches out those flavors here for a garlicky Italian anchovy sauce known as bagna cauda.
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Kansas City barbeque ribs are nicely seasoned with a spice rub, grilled, and glazed with a sweet barbeque sauce that will be devoured by everyone.
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Get Marinated Feta and Olive Skewers Recipe from Food Network