Search Results (341 found)
cooking.nytimes.com
This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Chicken breasts, sautéed in a skillet until golden, are finished in the oven with potatoes, onions, carrots, and herbs.
Chicken breasts, sautéed in a skillet until golden, are finished in the oven with potatoes, onions, carrots, and herbs.
Ingredients:
flour, chicken breast, olive oil, red onions, potatoes, baby carrots, chicken stock, lemon juice, oregano
www.foodnetwork.com
Get Traditional Gaelic Irish Steak with Irish Whiskey Recipe from Food Network
Get Traditional Gaelic Irish Steak with Irish Whiskey Recipe from Food Network
cooking.nytimes.com
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
Ingredients:
milk, heavy cream, braising greens, soft herbs, parmigiano reggiano, salt, eggs, brioche, goat cheese
www.allrecipes.com
Cook ground turkey with prepared taco seasoning and bell pepper to put atop piles of salad greens and tortilla chips to make a quick and easy taco salad.
Cook ground turkey with prepared taco seasoning and bell pepper to put atop piles of salad greens and tortilla chips to make a quick and easy taco salad.
Ingredients:
turkey, taco, green bell pepper, salad greens, tortilla chips, cheese, onion, salsa, sour cream
www.delish.com
Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This recipe is for a basic French omelet with three eggs: enough for a hearty breakfast or brunch, or a light supper for one The key to mastering this recipe is controlling the heat so the eggs do not brown, and whisking the eggs in the skillet so they set on the exterior but remain fluffy inside A good nonstick or well-seasoned carbon-steel skillet is central to cooking the ideal omelet, which should be tender and slightly runny
This recipe is for a basic French omelet with three eggs: enough for a hearty breakfast or brunch, or a light supper for one The key to mastering this recipe is controlling the heat so the eggs do not brown, and whisking the eggs in the skillet so they set on the exterior but remain fluffy inside A good nonstick or well-seasoned carbon-steel skillet is central to cooking the ideal omelet, which should be tender and slightly runny
cooking.nytimes.com
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.
www.delish.com
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
Ingredients:
breadcrumbs, parsley, parmesan cheese, pecorino romano, herbs, salt, artichoke hearts, lemon juice, lemon, garlic
www.foodnetwork.com
Get Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs Recipe from Food Network
Get Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs Recipe from Food Network
Ingredients:
black peppercorns, coriander seeds, fennel seeds, cumin seeds, smoked paprika, cayenne pepper, lamb bones, olive oil, parsley, tarragon, thyme, aleppo pepper, zest
www.delish.com
Recipe for Risotto with Fresh Garden Herbs and Lemon, as seen in the August 2008 issue of O, the Oprah Magazine.
Recipe for Risotto with Fresh Garden Herbs and Lemon, as seen in the August 2008 issue of O, the Oprah Magazine.
Ingredients:
chicken broth, olive oil, onion, salt, arborio rice, dry white wine, herbs, parmesan cheese, lemon, black pepper