Search Results (11 found)
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Fennel bulbs braised until tender in anise liqueur and stock, then garnished with fennel fronds and orange zest.
Fennel bulbs braised until tender in anise liqueur and stock, then garnished with fennel fronds and orange zest.
cooking.nytimes.com
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
Ingredients:
good bread, onion, cloves, celery, carrot, new potato, bulb fennel, saffron optional, lobster, tomatoes, shellfish, littleneck clams, mussels, scallops, pernod
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by R. W. Apple Jr. and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
With a beautiful color, this champagne drink almost looks too pretty to drink. Fortunately, it tastes even better than it looks!
With a beautiful color, this champagne drink almost looks too pretty to drink. Fortunately, it tastes even better than it looks!
Ingredients:
cocktails, alcohol, soups, chocolate, cognac, peach puree, splash grenadine, pastis, champagne, strawberry
www.chowhound.com
Start your day off right!
Start your day off right!
cooking.nytimes.com
This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by R. W. Apple Jr. and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, onions, leeks, cloves, bones, plum tomatoes, orange, celery, thyme, bay leaves, cayenne pepper, pastis, water
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
penne, olive oil, onion, cloves, tomatoes, tomato paste, pastis, oregano, mint leaves, basil leaves, parmesan, lobsters, bread crumbs, eggs, grapeseed oil
www.simplyrecipes.com
Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
www.foodnetwork.com
Get Bouillabaisse Recipe from Food Network
Get Bouillabaisse Recipe from Food Network
Ingredients:
canola oil, scallops, halibut, butter, shrimp, mussels, lobster tails, parsley, tarragon, lemon, baguette, yellow onion, carrot, celery, white wine, plum tomatoes, bay leaf, black peppercorns, mayonnaise, tomato, tomato paste, green onion, juice, fennel, onion, pastis, garlic