Search Results (12,408 found)
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
www.allrecipes.com
Tarragon vinegar, green onions, fresh parsley, and anchovies flavor this creamy dressing.
cooking.nytimes.com
Sea scallops and bay scallops differ in size and sweetness They also cook a little differently I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat
www.foodnetwork.com
Get Greek Meatball Hero Recipe from Food Network
cooking.nytimes.com
At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue With several ears left over, I repurposed the corn as the starting point for two salads One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market.
www.delish.com
You'll never top your bagel another way again.
www.delish.com
A natural at holiday meals, this savory side has something for everyone.
www.chowhound.com
Make a filling and satisfying stuffed pepper recipe for an easy side dish or main meal. Using green bell peppers stuffed with mint, dill, feta, golden raisins...
www.foodnetwork.com
Get Fiery Angel Hair Pasta Recipe from Food Network
www.foodnetwork.com
Get Chicken Bolognese with Penne Recipe from Food Network
www.allrecipes.com
A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.