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An easy substitute for the Polish dish pierogi. Spiral twist pasta and bacon are combined with onions, mushrooms and cream of mushroom soup.
An easy substitute for the Polish dish pierogi. Spiral twist pasta and bacon are combined with onions, mushrooms and cream of mushroom soup.
cooking.nytimes.com
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake
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Get Cabbage and Potato Bake Recipe from Food Network
Get Cabbage and Potato Bake Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Though onion-powder dip does give me a teenage memory buzz, I remember equally well the time I first slow-cooked a batch of onions, watching them easily turn from white to pale yellow to walnut (at which point you have to start minding them with care) These caramelized babies form the basis of scores of top-notch dishes, from onion soup to real Indian stews and sauces, but nowhere are they better used than as the basis for a dip: stir them, along with some lemon juice and thyme leaves, into yogurt or sour cream, and you’re on your way to dip nirvana And just as your mother — or at least mine — made onion-sour-cream dip better with (French’s) canned fried onions, you can also take that idea back a hundred years and improve it: fry some leeks or shallots until they’re crisp
Though onion-powder dip does give me a teenage memory buzz, I remember equally well the time I first slow-cooked a batch of onions, watching them easily turn from white to pale yellow to walnut (at which point you have to start minding them with care) These caramelized babies form the basis of scores of top-notch dishes, from onion soup to real Indian stews and sauces, but nowhere are they better used than as the basis for a dip: stir them, along with some lemon juice and thyme leaves, into yogurt or sour cream, and you’re on your way to dip nirvana And just as your mother — or at least mine — made onion-sour-cream dip better with (French’s) canned fried onions, you can also take that idea back a hundred years and improve it: fry some leeks or shallots until they’re crisp
cooking.nytimes.com
When I lived in Paris, I frequented a little savory tart shop in the 15th Arrondissement that always surprised me with odd combinations of ingredients One of my favorites was a caramelized onion and cabbage tart, which I’ve reproduced here.
When I lived in Paris, I frequented a little savory tart shop in the 15th Arrondissement that always surprised me with odd combinations of ingredients One of my favorites was a caramelized onion and cabbage tart, which I’ve reproduced here.
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This is a quick, easy and tasty casserole. Even my grandkids ask for second helpings! It includes fresh onions and potatoes layered with ground beef in a creamy sauce.
This is a quick, easy and tasty casserole. Even my grandkids ask for second helpings! It includes fresh onions and potatoes layered with ground beef in a creamy sauce.
www.delish.com
A time-honored recipe that promises from-scratch flavor without all the fuss.
A time-honored recipe that promises from-scratch flavor without all the fuss.
cooking.nytimes.com
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining) No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat This turkey will be the talk of the table
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining) No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat This turkey will be the talk of the table
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Get French Onion Dip Recipe from Food Network
Get French Onion Dip Recipe from Food Network
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Get Stir Fried Wild Rice with Apples and Sun Dried Cherries Recipe from Food Network
Get Stir Fried Wild Rice with Apples and Sun Dried Cherries Recipe from Food Network
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Guests can't get enough of this 'to die for' appetizer. It perfectly balances sweet and savory flavors.
Guests can't get enough of this 'to die for' appetizer. It perfectly balances sweet and savory flavors.