Search Results (8,692 found)
www.delish.com
These gorgeous roll-ups look like a bouquet of flowers (but taste way more delicious).
These gorgeous roll-ups look like a bouquet of flowers (but taste way more delicious).
Ingredients:
olive oil, cherry tomatoes, balsamic vinegar, cloves, butter, flour, milk, mozzarella, parmesan, egg, basil, lasagna noodles
cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
Ingredients:
sourdough bread, butter, olive oil, yellow onions, white wine vinegar, white wine, chicken stock, cheese, parmesan
www.foodnetwork.com
Get Long Beach Coleslaw Recipe from Food Network
Get Long Beach Coleslaw Recipe from Food Network
Ingredients:
olive oil, red onion, garlic, cabbage, black pepper, salt, red wine vinegar, iceberg lettuce, blue cheese
cooking.nytimes.com
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them What’s more, the California chef and teacher John Ash, demonstrating a recipe at the recent “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley – an event that bridges health care, nutrition science and cooking – insists that not only does asparagus taste better when it’s not cooked in or near water, but also that it doesn’t cause that distinctive odor in urine many people experience after eating it I can’t vouch for the latter claim, but asparagus is intensely delicious when you roast it And it’s a beautiful addition to this lemony mix of barley and herbs
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them What’s more, the California chef and teacher John Ash, demonstrating a recipe at the recent “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley – an event that bridges health care, nutrition science and cooking – insists that not only does asparagus taste better when it’s not cooked in or near water, but also that it doesn’t cause that distinctive odor in urine many people experience after eating it I can’t vouch for the latter claim, but asparagus is intensely delicious when you roast it And it’s a beautiful addition to this lemony mix of barley and herbs
Ingredients:
barley, water, asparagus, olive oil, herbs, lemon juice, sherry vinegar, lemon, garlic, dijon mustard
www.allrecipes.com
Delicate rice vinegar dresses this salad of chicken, lettuce, nuts and the requisite sesame seeds and crisp Chinese noodles.
Delicate rice vinegar dresses this salad of chicken, lettuce, nuts and the requisite sesame seeds and crisp Chinese noodles.
Ingredients:
chicken breast, lettuce, green onions, celery, walnuts, sesame seeds, noodles, rice vinegar, sugar, salt, peanut oil
www.chowhound.com
Briny olives, creamy cheese, and tangy vinaigrette elevate this pasta salad recipe that's great for lunch, picnics, and barbeques.
Briny olives, creamy cheese, and tangy vinaigrette elevate this pasta salad recipe that's great for lunch, picnics, and barbeques.
Ingredients:
orecchiette, mozzarella cheese, baby spinach, olives, parmesan cheese, red wine vinegar, salt, black pepper, olive oil
www.delish.com
Bring the deli to your kitchen with this mouthwatering sandwich.
Bring the deli to your kitchen with this mouthwatering sandwich.
Ingredients:
olive oil, onion, apple, wine, celery seed, cabbage, cider vinegar, rye bread, mustard, pastrami, swiss cheese
www.foodnetwork.com
Get Summer Squash and Bacon Galette Recipe from Food Network
Get Summer Squash and Bacon Galette Recipe from Food Network
Ingredients:
flour, sugar, butter, white vinegar, yellow squash, zucchini, bacon, red onion, olive oil, mozzarella, parmesan, egg
www.foodnetwork.com
Get Sausage, Bean and Pasta Stew Recipe from Food Network
Get Sausage, Bean and Pasta Stew Recipe from Food Network
Ingredients:
onion, carrots, cloves, white beans, thyme, italian sausage, tomatoes, chicken broth, parmesan, ditalini, parsley, balsamic vinegar
www.delish.com
It's the combo you can't get enough of.
It's the combo you can't get enough of.
Ingredients:
chicken breast, cornstarch, eggs, vegetable oil, bell peppers, apple cider vinegar, soy sauce, honey, ketchup, cloves
www.foodnetwork.com
Get Vegan Pumpkin Pie Recipe from Food Network
Get Vegan Pumpkin Pie Recipe from Food Network
Ingredients:
flour, sugar, white vinegar, coconut oil, water, pumpkin puree, silken tofu, cornstarch, cinnamon, nutmeg, vanilla
www.chowhound.com
This vegetarian Benedict recipe tops crusty bread with sautéed asparagus and leeks, poached eggs, and a simple, tangy chèvre-Dijon sauce.
This vegetarian Benedict recipe tops crusty bread with sautéed asparagus and leeks, poached eggs, and a simple, tangy chèvre-Dijon sauce.
Ingredients:
ch vre, plus, dijon mustard, butter, leek, asparagus, water, white vinegar, eggs, country bread, italian parsley