Search Results (6,376 found)
cooking.nytimes.com
This lasagna tastes very rich, even though it really isn’t It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles
This lasagna tastes very rich, even though it really isn’t It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles
Ingredients:
shiitake mushrooms, olive oil, shallots, garlic, cremini mushrooms, red wine, thyme leaves, shallot, flour, milk, lasagna noodles, parmesan cheese
www.delish.com
This baked risotto is half the work of a regular risotto, and double the taste.
This baked risotto is half the work of a regular risotto, and double the taste.
Ingredients:
vegetable stock, butter, garlic, thyme, cremini mushrooms, pearl onions, arborio rice, dry white wine, parmesan cheese, black pepper, peas, chives
cooking.nytimes.com
A classic berry tart is a perfect way to showcase your farmers’ market bounty, but it’s also kind of staid and dull, offering up visions of a vicar’s tea with an old aunt But here, you’ll infuse the pastry cream with rose petals and sweeten the crust with almonds, giving a sexy twist to an old standby For those with green thumbs, here’s a different way to showcase your most fragrant roses, free of pesticides and redolent of summer in the garden.
A classic berry tart is a perfect way to showcase your farmers’ market bounty, but it’s also kind of staid and dull, offering up visions of a vicar’s tea with an old aunt But here, you’ll infuse the pastry cream with rose petals and sweeten the crust with almonds, giving a sexy twist to an old standby For those with green thumbs, here’s a different way to showcase your most fragrant roses, free of pesticides and redolent of summer in the garden.
www.delish.com
Chef Mark Ladner tosses these tangy peas with sharp chopped red onion, so this vinegary dish can be paired with a light tannic red wine.
Chef Mark Ladner tosses these tangy peas with sharp chopped red onion, so this vinegary dish can be paired with a light tannic red wine.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Corn-and-Oat Risotto Recipe from Food Network
Get Corn-and-Oat Risotto Recipe from Food Network
cooking.nytimes.com
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
Ingredients:
leeks, red wine vinegar, dijon mustard, garlic, breadcrumbs, thyme, parmesan, parsley, eggs
www.delish.com
Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
Ingredients:
pekin duck, golden beets, olive oil, bacon, peasant bread, cherry tomatoes, scallions, oregano, red wine vinegar
www.delish.com
The heat of harissa — which is a North Afican chili sauce — is made for the luscious flavor of lamb.
The heat of harissa — which is a North Afican chili sauce — is made for the luscious flavor of lamb.
Ingredients:
lamb, red bell peppers, cumin seed, coriander seed, fennel seed, caraway seed, garlic, red wine vinegar, tomato paste, olive oil
www.chowhound.com
A rustic Italian take on chopped liver flavored with sweet wine, capers, and fresh sage.
A rustic Italian take on chopped liver flavored with sweet wine, capers, and fresh sage.
Ingredients:
anchovy, butter, yellow onion, salt, black pepper, chicken livers, dry sherry, chicken broth, capers, sage, white wine vinegar, baguette
www.allrecipes.com
Cayenne pepper brings the heat to this Moroccan-style carrot salad.
Cayenne pepper brings the heat to this Moroccan-style carrot salad.
Ingredients:
carrots, water, cloves, olive oil, paprika, cayenne pepper, wine vinegar, cumin, cilantro leaves
www.foodnetwork.com
Get Veal Baci Recipe from Food Network
Get Veal Baci Recipe from Food Network
Ingredients:
flour, parmesan, pecorino romano, eggs, veal, vegetable oil, shallot, butter, lemons, parsley leaves, white wine