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cooking.nytimes.com
Puréeing fresh white peaches, a main ingredient in Bellinis, the signature Venetian drink, creates a perfect simulacrum between baby food and wallpaper paste — a dull, brownish pap with a smattering of bright pink rags scattered through it Worse yet, this dubious pudding begins almost immediately to oxidize, turning into a brown-gray of even less distinction But add a splash of lemon juice and something much better happens
Ingredients: peaches, lemon juice, syrup
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Panko (Japanese bread crumbs) crusted fried chicken breasts with a sweet Tonkatsu dipping sauce. Serve with your choice of steamed white rice, shredded cabbage, or even mashed potatoes.
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Split peas simmered with gammon, pork belly, and smoked sausage make for a thick and hearty soup, known as snert in the Netherlands.
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Dry English mustard delivers much more of a burn than yellow ballpark mustard, so even used in a pickling liquid, it can lend some surprising heat.
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Cream cheese, tofu, butter, and maple syrup are some of the ingredients to make this cheesecake. Use a high-quality cocoa powder for better results.
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Slightly unusual, the sweet strawberries and licorice-flavored fennel in this dessert complement each other perfectly, and the addition of fresh vanilla bean adds depth and dimension to the dish.
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Get Basmati Rice with Flax Seeds and Garbanzo Beans Recipe from Food Network
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This quiche is a perfect creamy balance of blue cheese, cream, and fresh herbs baked in a pastry shell. Believe me, it's luscious. Enjoy this alone or accompanied with a salad and a nice glass of white wine
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A savory stew including tomatoes, potatoes, carrots, and garlic. This very flavorful and economical cut of meat requires long, slow cooking.
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Get Baby Leaf Salad with Bacon Recipe from Food Network
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This classic Italian sauce simmers for hours to develop maximum flavor. Made with a blend of ground beef, pork, and Italian sausage, it's great with fresh tagliatelle or fettuccine, pappardelle, or other pasta.