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cooking.nytimes.com
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
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Simple and healthy, Beet and Avocado salad, sprinkled with pistachios and drizzled with a citrusy vinaigrette!
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Get Roasted Green Chile Hollandaise Recipe from Food Network
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Get Sugar Cookies Recipe from Food Network
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Get Sunday Meat Sauce with Orecchiette Recipe from Food Network
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Don't worry! It's not really eagle! This is an easy elbow macaroni salad that my Aunt makes. Everybody LOVES it!
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Get Potato Salad Recipe from Food Network
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Get Potato Salad Recipe from Food Network
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This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
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This is a quick and easy version made with puff pastry instead of strudel dough. Serve warm with vanilla ice cream.
cooking.nytimes.com
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional) It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Ingredients: crust, eggs, milk, salt, nutmeg, lardons, gruy
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This sweet potato breakfast casserole is brunch at its best: sage-seasoned eggs thickened with coconut milk, draped over onion and sausages.