Search Results (3,843 found)
www.delish.com
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.
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.
www.delish.com
Chances are you already have everything you need in your pantry for this wonderfully rich tart.
Chances are you already have everything you need in your pantry for this wonderfully rich tart.
cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
cooking.nytimes.com
You donât need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers â but you do need a hot one, and a day or so to dry-brine the bird before using it If you don't have the time to dry-brine, don't You'll still end up with one of the best roast chickens you've ever had
You donât need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers â but you do need a hot one, and a day or so to dry-brine the bird before using it If you don't have the time to dry-brine, don't You'll still end up with one of the best roast chickens you've ever had
www.foodnetwork.com
Get Eggs en Cocotte Recipe from Food Network
Get Eggs en Cocotte Recipe from Food Network
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs Recipe from Food Network
Get Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs Recipe from Food Network
Ingredients:
italian eggplants, red peppers, pine nuts, cloves, thyme leaves, olive oil, parmesan, mozzarella, oregano, canola oil, spanish paprika, italian bread, parsley, thyme, spice rub
www.foodnetwork.com
Get Fried Tomatillos With Apple and Ham Recipe from Food Network
Get Fried Tomatillos With Apple and Ham Recipe from Food Network
Ingredients:
olive oil, ham, gala apple, apple cider vinegar, honey, shallot, parsley, chives, rosemary, thyme, tomatillos, buttermilk, flour, yellow cornmeal, mustard, onion powder, garlic powder, turmeric
cooking.nytimes.com
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult
Ingredients:
butter, yellow onion, spinach, globe artichokes, eggs, thyme, flat parsley, crema, nutmeg, parmesan, breadcrumbs, leek white, heavy cream
www.allrecipes.com
This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.
This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.
www.allrecipes.com
This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
Ingredients:
olive oil, cloves, tomatoes, white wine, sage, thyme, cannellini beans, basil, arugula, parmesan cheese
www.allrecipes.com
This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
Ingredients:
margarine, steak, flour, onion, beef broth, burgundy wine, tomato paste, thyme, egg noodles, sour cream