Search Results (14,417 found)
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 30 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 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Thick slices of firm tofu are marinated in soy sauce, sherry vinegar, and seasonings and grilled until well browned.
Thick slices of firm tofu are marinated in soy sauce, sherry vinegar, and seasonings and grilled until well browned.
Ingredients:
tofu, sherry vinegar, soy sauce, olive oil, garlic powder, salt, cayenne pepper, marjoram, black pepper
www.delish.com
This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
Ingredients:
walnuts, shallot, sherry vinegar, walnut oil, olive oil, celery, medjool dates, pecorino cheese
www.delish.com
This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
Ingredients:
walnuts, shallot, sherry vinegar, walnut oil, olive oil, celery, medjool dates, pecorino cheese
www.allrecipes.com
Chef John's recipe for grilled Cornish game hens calls for a spicy jalapeno-habanero marinade that will have you going back for seconds.
Chef John's recipe for grilled Cornish game hens calls for a spicy jalapeno-habanero marinade that will have you going back for seconds.
Ingredients:
jalapeno pepper, habanero pepper, cloves, vegetable oil, sherry vinegar, mayonnaise, salt, cornish game hens
www.allrecipes.com
Chef John's micro-dumplings cook in a just a few minutes, and are great tossed simply with browned butter or topped with slowly braised meat.
Chef John's micro-dumplings cook in a just a few minutes, and are great tossed simply with browned butter or topped with slowly braised meat.
www.allrecipes.com
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Ingredients:
butter, onion, portobello mushrooms, vegetable broth, sour cream, flour, parsley, egg noodles
www.allrecipes.com
This homemade eggnog, spiked with rum and Scotch, will fill you with glee. Perfect for the holiday season!
This homemade eggnog, spiked with rum and Scotch, will fill you with glee. Perfect for the holiday season!
Ingredients:
half and half, sugar, egg yolks, vanilla, heavy cream, rum, scotch whiskey, vanilla ice cream
www.allrecipes.com
This famous Chicago casserole is flavored with garlic, marjoram, and tarragon. Shrimp de jonghe can be served as an appetizer or main course.
This famous Chicago casserole is flavored with garlic, marjoram, and tarragon. Shrimp de jonghe can be served as an appetizer or main course.
cooking.nytimes.com
This puréed tomato soup is much like gazpacho, but without bread And this soup is strained, so it has a different, lighter texture and an intense, concentrated tomato flavor that is extremely refreshing on a hot summer day or evening.
This puréed tomato soup is much like gazpacho, but without bread And this soup is strained, so it has a different, lighter texture and an intense, concentrated tomato flavor that is extremely refreshing on a hot summer day or evening.
www.foodnetwork.com
Get French Onion Soup Recipe from Food Network
Get French Onion Soup Recipe from Food Network
cooking.nytimes.com
Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.
Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.