Search Results (3,843 found)
cooking.nytimes.com
The staff at The Meatball Shop in Manhattan eat these around the clock You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach You can also top with Spinach-Basil Pesto
The staff at The Meatball Shop in Manhattan eat these around the clock You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach You can also top with Spinach-Basil Pesto
Ingredients:
lentils, olive oil, onion, carrots, celery, garlic, thyme, salt, tomato paste, button mushrooms, eggs, parmesan cheese, bread crumbs, parsley, walnuts
www.allrecipes.com
This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns!
This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns!
Ingredients:
salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, red pepper flakes
www.allrecipes.com
With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
Ingredients:
potatoes, green beans, eggs, tomatoes, white wine vinegar, dijon mustard, salt, black pepper, thyme, olive oil, tuna, olives
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.
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
Ingredients:
shucked oysters, stale bread, parmesan, butter, bacon, celery, onion, chicken stock, oregano, thyme, sage, coriander
www.allrecipes.com
The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.
The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.
Ingredients:
potatoes, olive oil, thyme leaves, olives, red onion, parsley, malt vinegar, mayonnaise, garlic
www.chowhound.com
This recipe comes from www.gourmetkoshercooking.com. It's so delicious and is a different way of preparing the same old ingredients Also, check out more recipes...
This recipe comes from www.gourmetkoshercooking.com. It's so delicious and is a different way of preparing the same old ingredients Also, check out more recipes...
Ingredients:
chicken, olive oil, lemon, garlic, artichokes, shallots, thyme leaves, dry white wine, green olives, mushrooms
www.allrecipes.com
This would be fun to do for your Thanksgiving turkey. Oregano, sage and thyme are mixed in with lemon juice, oil and soy sauce, along with a few other delicious ingredients. Just let your turkey marinate overnight in the fridge and then cook as usual.
This would be fun to do for your Thanksgiving turkey. Oregano, sage and thyme are mixed in with lemon juice, oil and soy sauce, along with a few other delicious ingredients. Just let your turkey marinate overnight in the fridge and then cook as usual.
www.allrecipes.com
Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.
Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.
Ingredients:
linguine, olive oil, onion, thyme, tuna steaks, dry white wine, chicken stock, lemon juice, lemon, tomatoes, marinated artichoke
www.chowhound.com
Dried chiles add gentle spice to this Mexican red sauce.
Dried chiles add gentle spice to this Mexican red sauce.
Ingredients:
pork, white onion, garlic, cumin seeds, salt, guajillo chiles, ancho chiles, sesame seeds, mexican oregano, thyme, tomatoes, vegetable oil, pecans, pumpkin seeds, yellow plantain, yeast, chocolate
www.allrecipes.com
Make your own Herbes de Provence rather than paying for someone else to do it. It goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
Make your own Herbes de Provence rather than paying for someone else to do it. It goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
Ingredients:
rosemary, fennel seed, savory, thyme, basil, marjoram, lavender flowers, italian parsley, oregano, tarragon, bay
cooking.nytimes.com
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
Ingredients:
olive oil, sweet onions, garlic, bay leaf, thyme leaves, capers, pizza dough, anchovy, ni oise