Search Results (5,040 found)
cooking.nytimes.com
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining) No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat This turkey will be the talk of the table
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining) No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat This turkey will be the talk of the table
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Get Savory Mashed Root Vegetables Recipe from Food Network
Get Savory Mashed Root Vegetables Recipe from Food Network
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Get Country Style Steak Recipe from Food Network
Get Country Style Steak Recipe from Food Network
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Lentil dip is a quick, easy, and protein-packed appetizer that pairs well with fresh vegetables like carrots and radishes.
Lentil dip is a quick, easy, and protein-packed appetizer that pairs well with fresh vegetables like carrots and radishes.
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Buttery breadcrumbs provide a crunchy crust to complement the cheesy pasta underneath.
Buttery breadcrumbs provide a crunchy crust to complement the cheesy pasta underneath.
cooking.nytimes.com
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package) Serve this with crusty bread for sauce-mopping.
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package) Serve this with crusty bread for sauce-mopping.
Ingredients:
lemons, artichokes, chicken, salt, black pepper, olive oil, garlic, cherry tomatoes, dry white wine, olives, rosemary, butter
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Get Roasted Leg of Lamb with Mint and Cucumber Yogurt Recipe from Food Network
Get Roasted Leg of Lamb with Mint and Cucumber Yogurt Recipe from Food Network
www.allrecipes.com
Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.
Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.
Ingredients:
eggplant, zucchinis, tomatoes, white onion, red bell pepper, cloves, olive oil, rosemary, salt, black pepper, balsamic vinegar
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Brining makes them tender and juicy.
Brining makes them tender and juicy.
Ingredients:
sugar, salt, orange, rosemary, black peppercorns, fennel seeds, bay leaf, molasses, water, maple syrup, horseradish, bourbon
cooking.nytimes.com
A good cook needs an assortment of chicken dishes to fall back on Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor
A good cook needs an assortment of chicken dishes to fall back on Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor
Ingredients:
chicken thighs, red pepper flakes, garlic, fennel seeds, rosemary, olive oil, meyer lemons, olives, chicken broth, parsley