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Breaded fish never crisps well in the oven. Here the bread-crumb topping is prepared on the stovetop and sprinkled over the fish when its already on the plate. Be sure to spoon the pan juices around, and not over, the fish so the crumbs stay crunch
Breaded fish never crisps well in the oven. Here the bread-crumb topping is prepared on the stovetop and sprinkled over the fish when its already on the plate. Be sure to spoon the pan juices around, and not over, the fish so the crumbs stay crunch
www.allrecipes.com
This vegan Caesar salad dressing is a mix of savory and spicy, and whips up in less than a minute in your blender.
This vegan Caesar salad dressing is a mix of savory and spicy, and whips up in less than a minute in your blender.
Ingredients:
vegan mayonnaise, olive oil, cloves, yeast, lemon juice, worcestershire sauce, dijon mustard, capers, salt
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Made with honey and orange juice, this crunchy kale salad is surprisingly sweet.
Made with honey and orange juice, this crunchy kale salad is surprisingly sweet.
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Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
Ingredients:
penne rigate, asparagus, shrimp, snow peas, olive oil, lemon juice, garlic, mint leaves
www.allrecipes.com
Parmesan cheese, parsley, and even more Parmesan cheese coat these delicious oven-baked fries.
Parmesan cheese, parsley, and even more Parmesan cheese coat these delicious oven-baked fries.
cooking.nytimes.com
The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.
The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite.
Ingredients:
tomato, basil leaves, parsley leaves, garlic, olive oil, parmesan, celery rib, carrot, leek white, thyme, potatoes, zucchini, string beans, kale, fava beans, pasta
www.allrecipes.com
Restaurants often serve these smoky, tangy mushrooms atop wild field greens; they're good hot or cold.
Restaurants often serve these smoky, tangy mushrooms atop wild field greens; they're good hot or cold.
www.allrecipes.com
No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting sauce. This is the best way to eat artichokes.
No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting sauce. This is the best way to eat artichokes.
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Poblanos are not hot, but the will add a smoky flavor to this side dish once they're grilled.
Poblanos are not hot, but the will add a smoky flavor to this side dish once they're grilled.
www.delish.com
Sweet, earthy and citrusy, this side proves that not all greens have to taste like they're good for you (even if they are).
Sweet, earthy and citrusy, this side proves that not all greens have to taste like they're good for you (even if they are).
www.allrecipes.com
Dip zucchini flowers into a simple batter and cook in oil to produce quick and easy fried zucchini flowers that make a great seasonal appetizer.
Dip zucchini flowers into a simple batter and cook in oil to produce quick and easy fried zucchini flowers that make a great seasonal appetizer.