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Get Dom's Salsa and Guacamole Recipe from Food Network
cooking.nytimes.com
Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.
Ingredients: duck, salt, white pepper
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Goat's milk transformed into goat cheese simply by heating and curdling the milk with vinegar.
Ingredients: goat, salt, white vinegar
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A splash of white wine and a sprinkling of basil simmer right along with garlic, parsley and clams, enlivening the basic sauce for this delightful clam linguini.
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Roasted coffee beans soak in cream before processing into ice cream creating a smooth, almost-white coffee ice cream perfect for coffee floats.
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Lesser-known white asparagus takes center stage in this easy soup.
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In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.
cooking.nytimes.com
Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce But it can also mean the very opposite Sausage, used in small amounts, can contribute to a relatively light, almost delicate pasta sauce
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To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves.
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Cinnamon and sugar bacon is the perfect sweet-and-salty addition to BLT sandwiches, waffles with maple syrup, or simply on its own.
Ingredients: cinnamon, sugar, smoked bacon
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Tequila, crème de menthe, and lime.
Ingredients: tequila, green, lime juice