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A classic French apéritif, the Kir is simply crème de cassis liqueur and wine.
A classic French apéritif, the Kir is simply crème de cassis liqueur and wine.
Ingredients:
cassis, dry white wine
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
Ingredients:
pearl onions, mustard seeds, coriander seeds, allspice, black peppercorns, cloves, fennel seeds, bay leaves, wine vinegar, water, sugar, salt
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Get Roasted Cod with Lima Beans Recipe from Food Network
Get Roasted Cod with Lima Beans Recipe from Food Network
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Get Red Velvet Recipe from Food Network
Get Red Velvet Recipe from Food Network
Ingredients:
sparkling wine, framboise
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A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing.
A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing.
www.delish.com
Not a fan of soba noodles? This super-flavorful shrimp recipe also goes great with angel hair pasta or chow mein noodles.
Not a fan of soba noodles? This super-flavorful shrimp recipe also goes great with angel hair pasta or chow mein noodles.
Ingredients:
soba noodles, shrimp, olive oil, ginger, scallions, garlic, soy sauce, dry white wine, honey, sesame oil
www.delish.com
Sophie Dahl fondly refers to this dish as Paris Mash because she used to make it in Paris while visiting an artist friend, Annie Morris.
Sophie Dahl fondly refers to this dish as Paris Mash because she used to make it in Paris while visiting an artist friend, Annie Morris.
Ingredients:
green lentils, olive oil, red onion, garlic, dry red wine, baby spinach, chicken stock, m che, parsley, cilantro
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Wanted to recreate the port wine cheese balls of my childhood and Hickory Farms fame but with quality ingredients and minus that weird color. Found the secret...
Wanted to recreate the port wine cheese balls of my childhood and Hickory Farms fame but with quality ingredients and minus that weird color. Found the secret...
www.delish.com
Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bass, or striped bass. Roasting the large fish fillet whole (rather than in portions) is a great way to serve a small crowd.
Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bass, or striped bass. Roasting the large fish fillet whole (rather than in portions) is a great way to serve a small crowd.
Ingredients:
olive oil, bulb fennel, red pepper, dry white wine, water, bay leaves, golden raisins, shallot, striped bass
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Salmon is simply seasoned and baked, then served with a light wine sauce.
Salmon is simply seasoned and baked, then served with a light wine sauce.
www.delish.com
The creamy sauce for this crisp-skinned chicken is full of pungent marjoram.
The creamy sauce for this crisp-skinned chicken is full of pungent marjoram.
cooking.nytimes.com
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and “healthier.” But in the kitchen, it has two major shortcomings First, its intrinsic flavor is minimal, more akin to pasta than to even an egg (An egg is exciting by comparison.) Second, preparing a burger isn’t that simple: unless you’re looking for well done, you have to get the timing just right
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and “healthier.” But in the kitchen, it has two major shortcomings First, its intrinsic flavor is minimal, more akin to pasta than to even an egg (An egg is exciting by comparison.) Second, preparing a burger isn’t that simple: unless you’re looking for well done, you have to get the timing just right