Search Results (34 found)
www.delish.com
The secret to this most simple of recipes is in the details-creamy Yukon Gold potatoes, your best extra-virgin olive oil and light, flaky, crunchy Maldon sea salt.
The secret to this most simple of recipes is in the details-creamy Yukon Gold potatoes, your best extra-virgin olive oil and light, flaky, crunchy Maldon sea salt.
cooking.nytimes.com
Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d’oeuvres.
Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d’oeuvres.
www.chowhound.com
A healthy salt and pepper kale chips recipe.
A healthy salt and pepper kale chips recipe.
www.chowhound.com
A classic British-style chips recipe for fish and chips.
A classic British-style chips recipe for fish and chips.
www.foodnetwork.com
Get Lime-Chili Salt Recipe from Food Network
Get Lime-Chili Salt Recipe from Food Network
cooking.nytimes.com
We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
www.foodnetwork.com
Get Kale Polenta Recipe from Food Network
Get Kale Polenta Recipe from Food Network
cooking.nytimes.com
This soup started life as quite a different thing I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most So I cut to the chase
This soup started life as quite a different thing I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most So I cut to the chase
www.foodnetwork.com
Get Golden Honey Mustard Dressing Recipe from Food Network
Get Golden Honey Mustard Dressing Recipe from Food Network
www.allrecipes.com
You'll only need 5 basic ingredients to make this quick and easy caramel sauce at home; drizzle it over any dessert for a delicious treat.
You'll only need 5 basic ingredients to make this quick and easy caramel sauce at home; drizzle it over any dessert for a delicious treat.
cooking.nytimes.com
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes
