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cooking.nytimes.com
Craving wild mushrooms My compromise is to make a stew using mostly cultivated mushrooms But I give them a boost of wild flavor in a couple of ways
Craving wild mushrooms My compromise is to make a stew using mostly cultivated mushrooms But I give them a boost of wild flavor in a couple of ways
www.foodnetwork.com
Get Walnut and Brie Tartlets with Grape Salsa Recipe from Food Network
Get Walnut and Brie Tartlets with Grape Salsa Recipe from Food Network
Ingredients:
grapes, salt, green onion, balsamic vinegar, walnut oil, rosemary, garlic, pepper, walnuts, brie
www.foodnetwork.com
Get Lamb Chops with Cherry Mint Sauce Recipe from Food Network
Get Lamb Chops with Cherry Mint Sauce Recipe from Food Network
cooking.nytimes.com
This pizza tastes like Southern Italy The hot red pepper flakes are especially nice, but don’t overdo it Just a light sprinkle will give the pizza a little heat.
This pizza tastes like Southern Italy The hot red pepper flakes are especially nice, but don’t overdo it Just a light sprinkle will give the pizza a little heat.
www.foodnetwork.com
Get Garlic & Herb Roasted Shrimp Recipe from Food Network
Get Garlic & Herb Roasted Shrimp Recipe from Food Network
Ingredients:
butter, olive oil, garlic, rosemary, red pepper flakes, lemons, shrimp, salt, country bread
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Get Marinated Lamb Kebabs Recipe from Food Network
Get Marinated Lamb Kebabs Recipe from Food Network
www.allrecipes.com
Rich, slightly sweet balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute.
Rich, slightly sweet balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute.
Ingredients:
bone, garlic salt, olive oil, onion, tomatoes, balsamic vinegar, basil, oregano, rosemary, thyme
www.delish.com
Sometimes all you really need is steak & potatoes.
Sometimes all you really need is steak & potatoes.
Ingredients:
cocktails, alcohol, soups, chocolate, potatoes, olive oil, garlic, rosemary, flank steak, balsamic vinegar
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, parsley, thyme, rosemary, lemon, orange, garlic, red pepper flakes, yukon gold
cooking.nytimes.com
Potatoes may seem an odd topping for pizza, but the Pittsburgh-based baker and cook Rick Easton has developed a crust that is so sturdy it can actually support more than its own weight, and these potatoes – boiled until soft, hand-crushed, flavored with olive oil and rosemary and made even more delicious by the addition of mozzarella – are not only traditional, but amazing Be sure to bake the pizza until it is good and brown on the bottom; take a peek if you’re not sure See the other variations on this pizza, and experiment freely.
Potatoes may seem an odd topping for pizza, but the Pittsburgh-based baker and cook Rick Easton has developed a crust that is so sturdy it can actually support more than its own weight, and these potatoes – boiled until soft, hand-crushed, flavored with olive oil and rosemary and made even more delicious by the addition of mozzarella – are not only traditional, but amazing Be sure to bake the pizza until it is good and brown on the bottom; take a peek if you’re not sure See the other variations on this pizza, and experiment freely.
www.foodnetwork.com
Get Baked Fontina Recipe from Food Network
Get Baked Fontina Recipe from Food Network
Ingredients:
italian fontina, olive oil, garlic, thyme leaves, rosemary, salt, black pepper, french baguette
www.foodnetwork.com
Get Baked Fontina Recipe from Food Network
Get Baked Fontina Recipe from Food Network
Ingredients:
italian fontina, olive oil, garlic, thyme leaves, rosemary, salt, black pepper, french baguette