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cooking.nytimes.com
Consider denting the budget with a foie gras and truffle indulgence for two By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits As for the truffle, fresh black is not required
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Green peas, smoke-flavored almonds, and onion are folded together with mayonnaise for a creamy and crowd-pleasing salad.
cooking.nytimes.com
This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos
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A nutritious, well-flavored yeast bread, rich with whole wheat, wheat germ and sesame seeds. Powdered milk contributes protein to the mix.
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This recipe for New England lobster rolls has steamed lobster mixed with mayonnaise and celery in a buttered, toasted top-split bun.
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Get Popcorn-Crusted Popcorn Shrimp Recipe from Food Network
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Blueberries, lemon yogurt and gingersnap cookies work together to make a nutritious and delicious treat.
cooking.nytimes.com
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture
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A creamy blend of tuna and Swiss cheese is stuffed into button mushrooms and baked to perfection.
www.delish.com
Spiked with cayenne pepper, this addictive chili recipe is easy enough to throw together on a weeknight.
www.delish.com
Truth be told, rehabbing a brownie didn't present that great of a challenge for Chef Scott Leibfried.
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A very easy and versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks, or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!