Search Results (7,484 found)
cooking.nytimes.com
This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy
This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy
Ingredients:
pork butt, garlic, thyme, rosemary, celery, carrot, onion, bay leaves, chicken stock, white wine, tomatoes, butter, flour
www.chowhound.com
An easy, healthy zucchini bread recipe made with cornmeal, brown butter, cheddar cheese, and buttermilk.
An easy, healthy zucchini bread recipe made with cornmeal, brown butter, cheddar cheese, and buttermilk.
Ingredients:
butter, eggs, buttermilk, zucchini, marjoram, flour, cornmeal, sugar, baking powder, baking soda, salt, cheddar cheese
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A pecan pie recipe that's not too sweet and packed with nuts.
A pecan pie recipe that's not too sweet and packed with nuts.
www.chowhound.com
A simple, crispy wonton recipe filled with shrimp and pork.
A simple, crispy wonton recipe filled with shrimp and pork.
cooking.nytimes.com
These tender and very buttery financiers have a deep coconut flavor and a slightly chewy, almost macaroon-like texture from the addition of shredded, unsweetened coconut When making the brown butter, be sure to let it get dark golden in color for the nuttiest flavor; you want it just shy of burnt This is the ideal way to use up all those egg whites in your freezer.
These tender and very buttery financiers have a deep coconut flavor and a slightly chewy, almost macaroon-like texture from the addition of shredded, unsweetened coconut When making the brown butter, be sure to let it get dark golden in color for the nuttiest flavor; you want it just shy of burnt This is the ideal way to use up all those egg whites in your freezer.
www.foodnetwork.com
Get Mashed Potatoes and Rutabaga with Lemon Recipe from Food Network
Get Mashed Potatoes and Rutabaga with Lemon Recipe from Food Network
Ingredients:
rutabaga, yukon gold, butter, half and half, olive oil, lemon, scallions, parsley, breadcrumbs
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Get Pork Schnitzel with Cheesy Potatoes Recipe from Food Network
Get Pork Schnitzel with Cheesy Potatoes Recipe from Food Network
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Get Bulgur Salad with Green Onion Vinaigrette Recipe from Food Network
Get Bulgur Salad with Green Onion Vinaigrette Recipe from Food Network
Ingredients:
bulgur, red onion, plum tomatoes, parsley, mint leaves, green onions, lime juice, buckwheat honey, serrano chile, canola oil, salt, black pepper
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Get Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil Recipe from Food Network
Get Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil Recipe from Food Network
Ingredients:
pepitas, halibut, salt, black pepper, olive oil, lemon juice, dry white wine, butter, capers, cherry tomatoes, basil
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Get Salmon and Veggie Linguini - "Sal Monguini" Recipe from Food Network
Get Salmon and Veggie Linguini - "Sal Monguini" Recipe from Food Network
Ingredients:
salmon, italian seasoning, coriander, butter, lemon, linguini, peas, cherry tomatoes, capers, zest, olive oil, dijon mustard, dill
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Get Potato Rolls Recipe from Food Network
Get Potato Rolls Recipe from Food Network
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Get Truffled Chicken Liver Mousse Recipe from Food Network
Get Truffled Chicken Liver Mousse Recipe from Food Network
Ingredients:
chicken livers, milk, butter, yellow onion, thyme leaves, cognac, truffle butter, parsley, clarified butter