Search Results (7,748 found)
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Get New England Clam Chowder Recipe from Food Network
Get New England Clam Chowder Recipe from Food Network
Ingredients:
vegetable oil, onions, celery, bay leaves, black pepper, clams, potatoes, white wine, parsley, clam, heavy cream, milk, butter, flour
www.allrecipes.com
This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.
This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.
Ingredients:
vegetable oil, ginger, onions, cauliflower, carrots, curry powder, tomato paste, coconut milk, vegetable broth, tofu, mushrooms
cooking.nytimes.com
Herb blossom butter sounds fancy, but it’s really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.
Herb blossom butter sounds fancy, but it’s really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.
Ingredients:
butter, chives, chive blossom, dill, thyme, mustard greens, dijon mustard, french mustard, lemon, lemon juice, flour, flounder, vegetable oil
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An indulgence of fries, gravy and cheese. A Canadian specialty!
An indulgence of fries, gravy and cheese. A Canadian specialty!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
The classic Mexican comfort-food dish from Chef Deborah Schneider.
The classic Mexican comfort-food dish from Chef Deborah Schneider.
cooking.nytimes.com
High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
Ingredients:
vegetable oil, chiles, snow peas, scallions, garlic, ginger, sesame oil, peanuts, cilantro
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Laden with pine nuts, currants, and beer!
Laden with pine nuts, currants, and beer!
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I created this simple carrot, apple and raisin salad with crunchy almonds during Hurricane Isabel in 2003. It's nutritious, doesn't require refrigeration, and is vegan.
I created this simple carrot, apple and raisin salad with crunchy almonds during Hurricane Isabel in 2003. It's nutritious, doesn't require refrigeration, and is vegan.
www.allrecipes.com
This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
Ingredients:
white beans, chicken stock, bay leaves, black peppercorns, thyme, garlic, pork, vegetable oil, sausages, confit, onion, carrot, celery, tomato paste, white wine, salt, bread crumbs, italian parsley, rendered duck, butter
www.chowhound.com
A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
Ingredients:
turkey, water, sugar, salt, black peppercorns, garlic, bay leaves, cloves, thyme, duck fat, vegetable oil, chanterelle mushrooms, mushrooms, foie gras, shallot, chicken broth, italian parsley