Search Results (6,778 found)
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A recipe for rich, creamy cauliflower soup with Gruyère cheese.
A recipe for rich, creamy cauliflower soup with Gruyère cheese.
Ingredients:
butter, yellow onion, cauliflower, garlic, chicken broth, bouquet garni, cheese, heavy cream, chives
cooking.nytimes.com
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables â carrots, leeks, celery â and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables â carrots, leeks, celery â and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
Ingredients:
chicken, chicken stock, carrots, leeks, celery, cloves, thyme, bay leaf, parsley, butter, lemon juice, tarragon, italian bread, olive oil, parmesan cheese
www.foodnetwork.com
Get Dijon Tarragon Chicken Breasts Recipe from Food Network
Get Dijon Tarragon Chicken Breasts Recipe from Food Network
www.foodnetwork.com
Get Classic Hummus with Fried Chickpeas and Parsley Oil Recipe from Food Network
Get Classic Hummus with Fried Chickpeas and Parsley Oil Recipe from Food Network
Ingredients:
chickpeas, baking soda, parsley leaves, tahini, zest, cloves, olive oil, cayenne, cumin
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Get Brown Butter Scallop Rolls Recipe from Food Network
Get Brown Butter Scallop Rolls Recipe from Food Network
Ingredients:
scallops, olive oil, thyme leaves, parsley, butter, potato, bibb lettuce, juice, tarragon, chives
www.delish.com
Dont let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
Dont let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
Ingredients:
shallot, flat anchovy, red wine vinegar, lemon juice, parmesan cheese, salt, black pepper, olive oil, water, swordfish steak, linguine
www.allrecipes.com
The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
Ingredients:
potatoes, vegetable oil, tarragon vinegar, beef consomme, green onions, parsley, salt, black pepper
www.foodnetwork.com
Get Seared Acorn Squash with Tahini Sauce and Walnut-Parsley Pesto Recipe from Food Network
Get Seared Acorn Squash with Tahini Sauce and Walnut-Parsley Pesto Recipe from Food Network
Ingredients:
acorn squash, olive oil, garlic, walnuts, parsley, walnut oil, parmesan, tahini, lemon juice, pomegranate seeds
www.delish.com
Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
Ingredients:
champagne vinegar, balsamic vinegar, lemon juice, garlic, dijon mustard, walnut oil, olive oil, lettuces, crisp, walnuts, blue cheese, parsley
cooking.nytimes.com
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
www.foodnetwork.com
Get Crispy Trout with Kitchen Butter Sauce Recipe from Food Network
Get Crispy Trout with Kitchen Butter Sauce Recipe from Food Network
Ingredients:
butter, cloves, thyme, heavy cream, chives, white wine vinegar, tarragon, rainbow trout