Search Results (3,843 found)
cooking.nytimes.com
This is an adaptation of a dish that I created in my early vegetarian days, when we cooked a lot with soybeans â although nobody really liked them It occurred to me one day to add Marmite or Savorex, yeast extracts with an intense, somewhat meaty taste, and to use other seasonings from traditional pâtés to achieve a liverlike flavor I recreated this pâté with fresh green soybeans, which takes all the hassle out of the original recipe
This is an adaptation of a dish that I created in my early vegetarian days, when we cooked a lot with soybeans â although nobody really liked them It occurred to me one day to add Marmite or Savorex, yeast extracts with an intense, somewhat meaty taste, and to use other seasonings from traditional pâtés to achieve a liverlike flavor I recreated this pâté with fresh green soybeans, which takes all the hassle out of the original recipe
cooking.nytimes.com
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown This recipe departs from the traditional in that instead of frying the meat, it’s broiled
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown This recipe departs from the traditional in that instead of frying the meat, it’s broiled
Ingredients:
habanero chile, onion, green bell pepper, red bell pepper, italian parsley, salt, black pepper, thyme, garlic, cider vinegar, orange, juice, worcestershire sauce, pork, coconut oil
www.foodnetwork.com
Get Grilled Rack of Pork with Sherry Vinegar BBQ Sauce Recipe from Food Network
Get Grilled Rack of Pork with Sherry Vinegar BBQ Sauce Recipe from Food Network
www.simplyrecipes.com
Fried chicken served with a mushroom cream sauce. Easy to make, filling, and delicious.
Fried chicken served with a mushroom cream sauce. Easy to make, filling, and delicious.
Ingredients:
bone, salt, flour, black pepper, olive oil, butter, chicken broth, onions, mushrooms, garlic, thyme, sour cream, heavy cream
www.foodnetwork.com
Get Essence, Rustic Rub, and Southwest Seasoning Recipe from Food Network
Get Essence, Rustic Rub, and Southwest Seasoning Recipe from Food Network
Ingredients:
paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme, chili powder, cumin, coriander, red pepper, cayenne
www.foodnetwork.com
Get Tempura Fried Squash Blossoms with Tomato Sauce Recipe from Food Network
Get Tempura Fried Squash Blossoms with Tomato Sauce Recipe from Food Network
Ingredients:
rice flour, flour, baking powder, cornstarch, salt, cayenne, soda water, goat cheese, thyme leaves, chervil, chives, rosemary, olive oil, squash blossoms, onion, garlic, tomatoes, sugar, thyme, basil leaves
www.allrecipes.com
Roasted turkey is so juicy and flavorful when the bird is stuffed with carrots, onions, celery, and seasonings, and a whole bottle of white wine is poured through the turkey. Butter under the breast skin keeps the meat juicy while the skin bakes crisp and brown.
Roasted turkey is so juicy and flavorful when the bird is stuffed with carrots, onions, celery, and seasonings, and a whole bottle of white wine is poured through the turkey. Butter under the breast skin keeps the meat juicy while the skin bakes crisp and brown.
Ingredients:
turkey, butter, baby carrots, onions, celery, garlic, thyme, sage, bay leaves, chardonnay
www.allrecipes.com
A brine makes this roasted turkey extra moist and flavorful. Stuffed with vegetables, this bird is perfect for Thanksgiving and other holidays.
A brine makes this roasted turkey extra moist and flavorful. Stuffed with vegetables, this bird is perfect for Thanksgiving and other holidays.
cooking.nytimes.com
Here is a recipe for pizza that calls to mind — at least this mind — the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie
Here is a recipe for pizza that calls to mind — at least this mind — the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie