Search Results (1,433 found)
cooking.nytimes.com
Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt But once the mixture is chilled, the flavors are masked and dulled so it will taste just right
www.chowhound.com
A hearty vegetarian casserole recipe with porcini, chanterelle, and cremini mushrooms covered in a creamy blue cheese sauce.
www.delish.com
Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephanie Izard of Chicago's Girl & The Goat makes it the star of her delicious salad, served raw in very thin slices.
www.foodnetwork.com
Get Shrimp and Fennel Crostini Recipe from Food Network
www.allrecipes.com
Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.
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Get G's Lafayette-Inspired Redfish and Polenta Recipe from Food Network
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A fine Caesar salad is only as good as it's croutons. Homemade garlic oil and ghee are the secret to making these croutons.
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This hearty beef stew is worthy of it's name, since it is difficult to eat just one serving... and it's made with beer. Fresh herbs, sweet potatoes and a kick...
cooking.nytimes.com
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer. 
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.