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cooking.nytimes.com
This recipe is by Pete Wells and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner For another, they were usually stewed rather than braised, turning the chicken skin sodden
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner For another, they were usually stewed rather than braised, turning the chicken skin sodden
www.delish.com
This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks!
This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks!
www.allrecipes.com
Crumbled cornbread, chopped hard-boiled eggs, onion, garlic, sage and celery are in this stuffing or dressing. It's moistened with chicken and turkey broth and can be used to stuff a 12 to 15 pound turkey.
Crumbled cornbread, chopped hard-boiled eggs, onion, garlic, sage and celery are in this stuffing or dressing. It's moistened with chicken and turkey broth and can be used to stuff a 12 to 15 pound turkey.
www.delish.com
For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
Ingredients:
butter, carrot, celery, onion, bay leaf, farro, dry white wine, chicken broth, grana padano, baby artichokes, parsley leaves, chives, tarragon, white wine vinegar, olive oil
www.delish.com
Sicily is the inspiration for chicken livers in a wine sauce redolent of garlic and studded with raisins and pine nuts. The livers are delicious over polenta better yet, crisp fried polenta. Or serve them on a bed of buttered noodles or on toast.
Sicily is the inspiration for chicken livers in a wine sauce redolent of garlic and studded with raisins and pine nuts. The livers are delicious over polenta better yet, crisp fried polenta. Or serve them on a bed of buttered noodles or on toast.
Ingredients:
chicken broth, dry white wine, butter, olive oil, chicken livers, salt, black pepper, cloves, flour, parsley
cooking.nytimes.com
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
Ingredients:
superfine sugar, orange, lemon, greek yogurt, heavy cream, grapes, muscat wine, honey, lemon thyme, brown sugar
www.allrecipes.com
Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
Ingredients:
olive oil, butter, shiitake mushroom, shallot, salt, sage, red pepper flakes, turkey, vermouth, eggs, white pepper, creme fraiche
www.foodnetwork.com
Get Veal Ragu with Campanelle Recipe from Food Network
Get Veal Ragu with Campanelle Recipe from Food Network
Ingredients:
olive oil, veal, carrot, onion, cloves, bay leaf, white wine, beef, tomatoes, basil, campanelle, parmigiano
www.allrecipes.com
Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
Ingredients:
cucumbers, watermelon, red onion, rice vinegar, white wine vinegar, lime juice, mint, feta cheese
www.allrecipes.com
Classic, versatile veggie loaf can be made in muffin cups for a mini variation.
Classic, versatile veggie loaf can be made in muffin cups for a mini variation.
www.foodnetwork.com
Get Bobby Flay's Fra Diavolo Jambalaya Recipe from Food Network
Get Bobby Flay's Fra Diavolo Jambalaya Recipe from Food Network