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cooking.nytimes.com
Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned
Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned
Ingredients:
flour, eggs, bread crumbs, cauliflower, olive oil, tomato sauce, parmigiano reggiano, mozzarella
www.foodnetwork.com
Get Colonial Goose Recipe from Food Network
Get Colonial Goose Recipe from Food Network
Ingredients:
bacon, onion, sheep, bread crumbs, egg, rosemary, lamb, honey, dry mustard, worcestershire sauce, cider
www.allrecipes.com
This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. Enjoy!
This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. Enjoy!
www.foodnetwork.com
Get Winter Fruit Salad Recipe from Food Network
Get Winter Fruit Salad Recipe from Food Network
Ingredients:
sugar, ginger, vanilla bean, lemon, blood oranges, bananas, kiwis, kumquats, pomegranate seeds
www.allrecipes.com
Chicken and pineapple are skewered, brushed with barbeque sauce, and grilled for a quick and easy summertime meal.
Chicken and pineapple are skewered, brushed with barbeque sauce, and grilled for a quick and easy summertime meal.
www.simplyrecipes.com
Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.
Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.
Ingredients:
olive oil, chicken, yellow onion, carrot, celery rib, parsley, bay leaf, water, salt, bay leaves, chicken stock, fat
www.allrecipes.com
This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make.
This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make.
Ingredients:
beef stock, cloves, tofu, napa cabbage, daikon radish, yellow squash, green onions, red pepper
www.allrecipes.com
Homemade chicken matzo ball soup is full of sweet, earthy root vegetables and chopped dill for an updated version of a vintage recipe handed down for generations. Perfect for Passover, but you'll want to make it all year.
Homemade chicken matzo ball soup is full of sweet, earthy root vegetables and chopped dill for an updated version of a vintage recipe handed down for generations. Perfect for Passover, but you'll want to make it all year.
Ingredients:
chicken, chicken broth, carrots, celery, turnip, parsnips, leek, onion, dill, matzo, eggs, vegetable oil, water, black pepper
www.allrecipes.com
Flaky crust and flavorful gravy make this one-pan meal the perfect weeknight dinner.
Flaky crust and flavorful gravy make this one-pan meal the perfect weeknight dinner.
Ingredients:
smoked sausage, onion, carrots, celery, thyme, flour, chicken broth, worcestershire sauce, salt, pie crust, egg
www.foodnetwork.com
Get Saffron Roasted Vegetable Couscous Recipe from Food Network
Get Saffron Roasted Vegetable Couscous Recipe from Food Network
Ingredients:
red peppers, yellow squash, zucchini, olive oil, vegetable stock, salt, couscous, parsley
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.