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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
www.delish.com
No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.
No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.
Ingredients:
raisin bread, walnut oil, salt, pepper, green beans, figs, thyme, balsamic vinegar, olive oil, sherry vinegar, walnuts, shallot, thyme leaves, parsley
cooking.nytimes.com
Black grapes, such as Concords, come into season in the fall The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note I serve this for brunch, or before dinner with drinks
Black grapes, such as Concords, come into season in the fall The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note I serve this for brunch, or before dinner with drinks
Ingredients:
bread flour, yeast, olive oil, salt, grapes, star anise, cinnamon, lemon, demerara sugar, cornstarch, creamy, thyme leaves
cooking.nytimes.com
These crisp and savory cakes, a longtime specialty of the Manhattan restaurant called Home, are best described as homemade Tater Tots in patty form They are a nice change from mashed potatoes at Thanksgiving or Christmas (or any) dinner, make ideal carriers for fried or poached eggs at brunch, and can even double as latkes for Hanukkah The power of the garlic is tamed in one easy step — by boiling it in the same water as the potatoes.
These crisp and savory cakes, a longtime specialty of the Manhattan restaurant called Home, are best described as homemade Tater Tots in patty form They are a nice change from mashed potatoes at Thanksgiving or Christmas (or any) dinner, make ideal carriers for fried or poached eggs at brunch, and can even double as latkes for Hanukkah The power of the garlic is tamed in one easy step — by boiling it in the same water as the potatoes.
www.foodnetwork.com
Get Chestnut Soup With Fried Parsley Recipe from Food Network
Get Chestnut Soup With Fried Parsley Recipe from Food Network
Ingredients:
butter, onion, celery, carrot, garlic, chicken broth, bay leaf, chestnuts, heavy cream, dry sherry, crusts, saffron threads, parsley, cornstarch
www.foodnetwork.com
Get Lentil, Bean and Parsley Salad Recipe from Food Network
Get Lentil, Bean and Parsley Salad Recipe from Food Network
Ingredients:
green lentils, water, olive oil, lemon juice, red wine vinegar, caster sugar, green beans, celery, parsley leaves
www.allrecipes.com
Fresh chopped parsley give these simply seasoned potatoes a light and bright flavor.
Fresh chopped parsley give these simply seasoned potatoes a light and bright flavor.
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This herbed vinaigrette has a nice tang from mustard and Worcestershire sauce.
This herbed vinaigrette has a nice tang from mustard and Worcestershire sauce.
Ingredients:
red wine vinegar, lemon juice, dijon mustard, garlic, sugar, worcestershire sauce, olive oil, plus, chives
www.allrecipes.com
Use this recipe to give a fresh taste to pesto sauce by making it with walnuts and parsley, then serve over a quinoa salad with leeks and blue cheese.
Use this recipe to give a fresh taste to pesto sauce by making it with walnuts and parsley, then serve over a quinoa salad with leeks and blue cheese.
Ingredients:
water, quinoa, broccoli florets, parsley, walnuts, olive oil, tomato, baby cucumber, leeks, blue cheese
www.delish.com
Try this parsley-based pesto for a grassy change from the traditional basil version.
Try this parsley-based pesto for a grassy change from the traditional basil version.
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Get Toasted Almond and Parsley Salsa Recipe from Food Network
Get Toasted Almond and Parsley Salsa Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.