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cooking.nytimes.com
This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.
Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.
www.foodnetwork.com
Get Provencal Cod, Potatoes and String Beans Recipe from Food Network
Get Provencal Cod, Potatoes and String Beans Recipe from Food Network
www.foodnetwork.com
Get Bacon Cornbread Recipe from Food Network
Get Bacon Cornbread Recipe from Food Network
www.allrecipes.com
Green tomatoes are lightly coated in cornmeal and fried to a perfect light brown crispness. They are a quick and easy appetizer for any gathering.
Green tomatoes are lightly coated in cornmeal and fried to a perfect light brown crispness. They are a quick and easy appetizer for any gathering.
cooking.nytimes.com
Traditionally, the term âmeuniereâ refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter But thereâs no reason to be parochial about it This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.
Traditionally, the term âmeuniereâ refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter But thereâs no reason to be parochial about it This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.
www.delish.com
Dry mustard can be intensely hot, much more so than most prepared mustards. Weve used it to make a creamy sauce and paired it with crisp cornmeal-coated catfish.
Dry mustard can be intensely hot, much more so than most prepared mustards. Weve used it to make a creamy sauce and paired it with crisp cornmeal-coated catfish.
Ingredients:
heavy cream, dry mustard, egg, cornmeal, salt, black pepper, catfish, cooking oil, chicken broth, garlic
www.chowhound.com
Ketchup grows up with the addition of sweet piquillo peppers.
Ketchup grows up with the addition of sweet piquillo peppers.
Ingredients:
olive oil, yellow onion, plum tomatoes, piquillo peppers, white wine vinegar, honey, garlic, thyme
www.chowhound.com
A seafood and ham gumbo that’s thickened with okra.
A seafood and ham gumbo that’s thickened with okra.
Ingredients:
shrimp, water, vegetable oil, okra, tasso, yellow onions, garlic, tomatoes, bay leaf, cayenne pepper
www.delish.com
This intensely flavored homemade mustard gets its complexity from a mix of black and yellow mustard seeds, rich dark beer, and a mix of sweeteners and spices.
This intensely flavored homemade mustard gets its complexity from a mix of black and yellow mustard seeds, rich dark beer, and a mix of sweeteners and spices.
Ingredients:
black mustard, yellow mustard, malt vinegar, beer, honey, brown sugar, salt, allspice, turmeric, mustard