Search Results (6,282 found)
cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
Ingredients:
sourdough bread, butter, olive oil, yellow onions, white wine vinegar, white wine, chicken stock, cheese, parmesan
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
chicken stock, dry red wine, red wine vinegar, bosc pears, bulgur, pear brandy, butter, cardamom, scallions
www.allrecipes.com
A light and refreshing cucumber salad with imitation crab.
A light and refreshing cucumber salad with imitation crab.
www.chowhound.com
Today I made a risotto. I have always contemplated making this dish as I peruse the grocery aisles and then ‘incorrectly’ remind myself that this dish should...
Today I made a risotto. I have always contemplated making this dish as I peruse the grocery aisles and then ‘incorrectly’ remind myself that this dish should...
www.chowhound.com
Use instant polenta to make a cheesy snack.
Use instant polenta to make a cheesy snack.
www.allrecipes.com
This is one of those few and far between drinks made of all alcohol, nothing more, nothing less. Vodka, gin, and Mad Dog, that says it all.
This is one of those few and far between drinks made of all alcohol, nothing more, nothing less. Vodka, gin, and Mad Dog, that says it all.
www.foodnetwork.com
Get Grand Mimosas Recipe from Food Network
Get Grand Mimosas Recipe from Food Network
www.foodnetwork.com
Get Rose Spritzer Recipe from Food Network
Get Rose Spritzer Recipe from Food Network
www.delish.com
Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
Ingredients:
olive oil, garlic, shallot, baby spinach, artichoke hearts, red pepper flakes, tomatoes, parsley, red wine vinegar, monterey jack, flour tortillas
www.delish.com
An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
Ingredients:
wheat spaghetti, tofu, soy sauce, ginger, cooking oil, wine vinegar, lemon juice, sesame oil, lemon, salt, cucumbers, scallions, cilantro
cooking.nytimes.com
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
Ingredients:
chili sauce, soy sauce, sugar, wine vinegar, tomato paste, sesame oil, shallots, cloves, ginger, cornstarch, peanut oil, blue crabs, egg yolk, scallions
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 1 hour 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
beans, onions, cloves, carrots, parsley, bay leaves, olive oil, onion, clams, paprika, dry white wine, chili pepper