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cooking.nytimes.com
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
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Lime juice and jalapeño offer a fresh kick to this classic.
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Get Pickled Red Onions and Fresno Chiles Recipe from Food Network
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Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth, and creamy. Chef Tyler Brown likes using it in this riff on the classic pairing of roasted beets and goat cheese.
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This recipe is by Moira Hodgson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Turkey Fritters Recipe from Food Network
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This Momofuku chicken wings recipe from David Chang covers crispy chicken wings in a sweet-spicy sauce.
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Get Lentil Salad with Beets and Bacon Recipe from Food Network
cooking.nytimes.com
It’s fun to treat beets like baked potatoes sometimes, roasting them skin-on, and serving them with “all the fixings.” For simplicity’s sake, arrange little bowls of the usual suspects — crème fraîche or sour cream, chives, dill, butter and salt and pepper — and let the diners do the work For special occasions, you can upgrade the presentation with a dab of caviar or trout roe.
Ingredients: beets, butter, sour cream, chives, dill
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Get Roasted Beets with Warm Fennel Vinaigrette Recipe from Food Network
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Get Kale with Roasted Beets and Bacon Recipe from Food Network