Search Results (89 found)
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This comforting recipe for chicken and cabbage soup with fluffy herbed dumplings is a warming winter main dish.
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A recipe for compound butter with blue cheese and chives for slathering on steak, corn, baked potatoes, or almost anything.
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Get Hanjan Brisket and Kimchi Fried Rice Recipe from Food Network
cooking.nytimes.com
Herb blossom butter sounds fancy, but it’s really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.
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Corn is simmered in a creamy bacon sauce in the slow cooker for a make-ahead side dish.
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Pretty deviled eggs with a mildly spicy kick are decorated with fresh chopped chives for a springtime treat. Great for using up extra Easter eggs.
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Easy and delicious chicken and bow-tie pasta with a white cream sauce.
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Creamy eggs wrapped up in a prosciutto package.
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A very versatile, delicate sauce. Goes well with smoked trout, sole,etc.
Ingredients: sauce, lemon juice
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This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!
Ingredients: pork, blue cheese, bacon, chives
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A delicious, homemade version of the new yogurt and cream cheese spreads in the grocery store. If Greek yogurt is not available, hang your yogurt in a cheesecloth over the sink to drain overnight.