Search Results (278 found)
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Dress up your rice with a variety of herbs and beef broth for a flavorful side dish.
Dress up your rice with a variety of herbs and beef broth for a flavorful side dish.
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These bold and basic flavors are perfect as a first course with pasta.
These bold and basic flavors are perfect as a first course with pasta.
Ingredients:
saffron threads, dry white wine, mussels, leeks, olive oil, garlic, tomato sauce, marjoram, italian parsley
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Macaroni and the summer's ripest tomatoes combine in an easy and refreshing pasta salad with a mustard-mayonnaise dressing.
Macaroni and the summer's ripest tomatoes combine in an easy and refreshing pasta salad with a mustard-mayonnaise dressing.
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A simplified cabbage roll recipe, made here with ground chicken, tastes great with less work.
A simplified cabbage roll recipe, made here with ground chicken, tastes great with less work.
Ingredients:
white rice, water, cabbage, butter, onion, chicken, eggs, cloves, marjoram, tomato sauce
www.foodnetwork.com
Get Snapper Escovitch-Wich Pickled Peppers and Scotch Bonnet Aioli Recipe from Food Network
Get Snapper Escovitch-Wich Pickled Peppers and Scotch Bonnet Aioli Recipe from Food Network
Ingredients:
flour, marjoram, parsley, paprika, ginger, black pepper, salt plus, vegetable oil, snapper, soft rolls, scotch bonnet, mayonnaise, garlic, juice, cider vinegar, sugar, honey, tarragon, thyme, black peppercorns, red bell pepper, bell pepper, onion
cooking.nytimes.com
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
Ingredients:
chicken broth, olive oil, shallots, garlic, sauvignon blanc, marjoram, chives, parsley, parmesan
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The flavor of this basic bread stuffing is boosted by the addition of several cups of chopped celery. This recipe yields enough dressing to stuff a 10-15 pound turkey. Bake the dressing that doesn't fit in the cavity of the turkey in a buttered baking dish. Try putting the stuffing under the skin of the breast. It makes the turkey very moist!
The flavor of this basic bread stuffing is boosted by the addition of several cups of chopped celery. This recipe yields enough dressing to stuff a 10-15 pound turkey. Bake the dressing that doesn't fit in the cavity of the turkey in a buttered baking dish. Try putting the stuffing under the skin of the breast. It makes the turkey very moist!
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Chicken noodle soup pretty much from scratch. This soup is delicious and very easy to make.
Chicken noodle soup pretty much from scratch. This soup is delicious and very easy to make.
Ingredients:
chicken meat, celery, carrots, onion, butter, egg noodles, water, chicken bouillon, marjoram, black pepper, bay leaf, parsley
cooking.nytimes.com
In Sicily, where I learned to make these savory bundles, cooks make them at home, or buy them in butcher shops, ready for the oven Fillings vary, but this one with prosciutto cotto and cheese is a favorite The rolls are threaded on skewers with bay leaves and bread slices, showered with bread crumbs and olive oil, then baked.
In Sicily, where I learned to make these savory bundles, cooks make them at home, or buy them in butcher shops, ready for the oven Fillings vary, but this one with prosciutto cotto and cheese is a favorite The rolls are threaded on skewers with bay leaves and bread slices, showered with bread crumbs and olive oil, then baked.
Ingredients:
veal scallops, red onion, peasant bread, prosciutto cotto, eggs, provolone cheese, marjoram, parsley, bread, bread crumbs
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Irish-inspired beef stew cooks up fully flavored and hearty when seared in herb seasoned flour and slow cooked with carrots, onions, bacon, and Irish stout beer.
Irish-inspired beef stew cooks up fully flavored and hearty when seared in herb seasoned flour and slow cooked with carrots, onions, bacon, and Irish stout beer.