Search Results (11,835 found)
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
Ingredients:
dry white wine, quahogs, olive oil, bacon, cloves, onion, bulb fennel, celery, green bell pepper, carrot, bay leaves, oregano, red pepper flakes, tomato paste, yukon gold, clam juice, tomatoes, hake, chorizo, bay scallops
www.foodnetwork.com
Get Shrimp Fra Diavolo Recipe from Food Network
Get Shrimp Fra Diavolo Recipe from Food Network
Ingredients:
olive oil, shrimp, chile, cloves, serrano chile, limoncello, white wine, san marzano, parmigiano reggiano, parsley leaves, basil leaves, oregano, butter, zest, baguette, shallot, parsley
www.foodnetwork.com
Get White Bean Fish Stew Recipe from Food Network
Get White Bean Fish Stew Recipe from Food Network
Ingredients:
olive oil, celery, bulb fennel, onion, cloves, fish bones, dry white wine, bay leaves, thyme, cannellini beans, san marzano, cod, shrimp, calamari, mussels, crusty bread
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
A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
Ingredients:
garlic, soy sauce, wine vinegar, sugar, sesame oil, ginger, red pepper flakes, mayonnaise, vegetable oil, salt, penne, broccoli florets, roast beef, carrots, red bell pepper, bean sprouts, green onions, peanuts, cilantro
www.chowhound.com
For those of you not familiar with kale chips – welcome to vegan nirvana. Raw foodists, vegans, health nuts, or those in “the green know” chow down happily on...
For those of you not familiar with kale chips – welcome to vegan nirvana. Raw foodists, vegans, health nuts, or those in “the green know” chow down happily on...
cooking.nytimes.com
This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
Ingredients:
currants, red wine vinegar, pine nuts, bread, olive oil, white wine vinegar, garlic, scallions, chicken stock, mustard greens
cooking.nytimes.com
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
Ingredients:
beets, beet greens, olive oil, yellow onion, garlic, eggs, parsley, mint, dill, butter, phyllo dough
cooking.nytimes.com
Given a choice, I always prefer white corn -- the sweetest and most tender you can find Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
Given a choice, I always prefer white corn -- the sweetest and most tender you can find Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
Ingredients:
corn, butter, bacon, onion, dry white wine, garlic, jalapeno pepper, chicken broth, cherry tomatoes, cilantro, juice
www.foodnetwork.com
Get Italian Meatloaf Recipe from Food Network
Get Italian Meatloaf Recipe from Food Network
Ingredients:
olive oil, garlic, onions, red peppers, basil leaves, parsley leaves, eggs, salt, black pepper, parmesan, breadcrumbs, beef, worcestershire sauce, balsamic vinegar, marinara sauce
www.delish.com
This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
Ingredients:
parsley, black olives, olive oil, anchovy, garlic, lemon juice, thyme, snow peas, imported olive, crusty rolls, red onion, tomatoes, eggs