Search Results (26,113 found)
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Truffle oil and Parmesan cheese are the key components in these truffle fries that are simply heavenly and will quickly become your favorite!
Truffle oil and Parmesan cheese are the key components in these truffle fries that are simply heavenly and will quickly become your favorite!
cooking.nytimes.com
This Central Asian recipe uses medium grain rice, like Kokuho Rose extra fancy sushi rice, and sesame oil instead of long grain rice and vegetable oil, as the dish would be made in Iran You can find Uzbeki cumin seeds and barberries online or in Persian or Russian stores.
This Central Asian recipe uses medium grain rice, like Kokuho Rose extra fancy sushi rice, and sesame oil instead of long grain rice and vegetable oil, as the dish would be made in Iran You can find Uzbeki cumin seeds and barberries online or in Persian or Russian stores.
Ingredients:
vegetable oil, sesame seed, spanish onions, cloves, chuck, cumin seeds, salt plus, black pepper, carrots, rice, cayenne, scallions, pomegranates
www.chowhound.com
A recipe for Brussels sprouts salad that will leave enough leftover for another meal.
A recipe for Brussels sprouts salad that will leave enough leftover for another meal.
www.foodnetwork.com
Get Four-Bean Relish Recipe from Food Network
Get Four-Bean Relish Recipe from Food Network
Ingredients:
red wine vinegar, balsamic vinegar, olive oil, scallions, red onion, peppadew peppers, honey, white beans, can chickpeas, pinto beans, black beans
cooking.nytimes.com
This recipe is by Joan Nathan and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joan Nathan and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
canola oil, shallots
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Lettuce, radicchio, and endive are stuffed with olives, capers, and herbs and roasted until wilted in this elegant warm salad.
Lettuce, radicchio, and endive are stuffed with olives, capers, and herbs and roasted until wilted in this elegant warm salad.
Ingredients:
radicchio, belgian endive, chicory, romaine lettuce, olive oil, greek olives, capers, oregano, thyme, salt, black pepper, chile pepper, romano cheese
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
Ingredients:
greek yogurt, garlic, salt, black pepper, cayenne pepper, dill, butter, cumin, smoked paprika, aleppo chili, parsley, jalapeno pepper, olive oil, white vinegar, eggs
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I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
Ingredients:
olive oil, medallions, flour, shallot, mushrooms, marsala, garlic, chicken broth, beef broth, butter
cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
cooking.nytimes.com
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
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Get Yankee Okra Recipe from Food Network
Get Yankee Okra Recipe from Food Network
www.delish.com
Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are a favorite at Karaköy Lokantasi, owned by husband and wife Oral Kurt and Aylin Okutan.
Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are a favorite at Karaköy Lokantasi, owned by husband and wife Oral Kurt and Aylin Okutan.