Search Results (12,180 found)
cooking.nytimes.com
You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure. Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure. Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
www.chowhound.com
An easy version made with fresh apples and phyllo dough.
An easy version made with fresh apples and phyllo dough.
www.allrecipes.com
The classic flavors of strawberry and rhubarb join with orange juice and orange peel to make a special fruit pie for spring.
The classic flavors of strawberry and rhubarb join with orange juice and orange peel to make a special fruit pie for spring.
Ingredients:
pastry, sugar, salt, orange peel, tapioca, nutmeg, rhubarb, strawberries, orange juice, butter, milk
www.allrecipes.com
This elegant, seasonal, refreshing salad showcases delicate springtime vegetables simply dressed in a bright lime vinaigrette.
This elegant, seasonal, refreshing salad showcases delicate springtime vegetables simply dressed in a bright lime vinaigrette.
Ingredients:
asparagus, snow peas, scallions, dill, canola oil, sugar, salt, black pepper, lime juice
www.allrecipes.com
Pan-fried asparagus is baked with eggs, cream, and Swiss cheese creating a rich and hearty quiche perfect for any brunch.
Pan-fried asparagus is baked with eggs, cream, and Swiss cheese creating a rich and hearty quiche perfect for any brunch.
Ingredients:
olive oil, asparagus, pie crust, eggs, milk, half and half, fried onions, swiss cheese, cheddar cheese, green onion
www.foodnetwork.com
Get Grilled Shrimp Dogs with Grilled Vegetable Relish Recipe from Food Network
Get Grilled Shrimp Dogs with Grilled Vegetable Relish Recipe from Food Network
www.allrecipes.com
Onions are caramelized in balsamic vinegar for these beef and brie sandwiches.
Onions are caramelized in balsamic vinegar for these beef and brie sandwiches.
Ingredients:
beef, worcestershire sauce, steak, olive oil, sweet onions, balsamic vinegar, salt, black pepper, canola oil, sandwich roll, brie cheese
www.allrecipes.com
Balsamic topped salmon pinwheels are very easy to make, and very impressive to serve.
Balsamic topped salmon pinwheels are very easy to make, and very impressive to serve.
www.allrecipes.com
This zesty egg and cheese scramble is served over a crisp tortilla, and tastes great with whatever toppings you want to try!
This zesty egg and cheese scramble is served over a crisp tortilla, and tastes great with whatever toppings you want to try!
www.foodnetwork.com
Get Citrus Ginger Crusted Tuna Loin Served with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette Recipe from Food Network
Get Citrus Ginger Crusted Tuna Loin Served with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette Recipe from Food Network
Ingredients:
tuna, dijon mustard, ginger, lemon, lime, orange, cornmeal, flour, eggs, salad oil, smoked bacon, onion, plantain, sour cream, wine vinegar, chayote, green cabbage, cucumber, corn kernels, red bell pepper, jicama, habanero, cilantro, plum tomatoes
cooking.nytimes.com
This recipe is by Oliver Schwaner-Albright and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Oliver Schwaner-Albright and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A traditional Italian sub is spread with savory garlic mayonnaise, piled high with sliced Margherita® Pepperoni, Genoa Salami and Capicola, then finished with fresh basil, chopped radicchio and pepperoncini.
A traditional Italian sub is spread with savory garlic mayonnaise, piled high with sliced Margherita® Pepperoni, Genoa Salami and Capicola, then finished with fresh basil, chopped radicchio and pepperoncini.