Search Results (2,685 found)
cooking.nytimes.com
Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish
Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish
www.chowhound.com
A hearty side with unusual spices.
A hearty side with unusual spices.
Ingredients:
sauerkraut, bacon fat, red onion, cloves, juniper berry, brown sugar, vodka, champagne vinegar, bay leaf
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by R. W. Apple Jr. and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Savory chicken thighs and drumsticks, simmered in tangy adobo sauce, are sure to be a family pleaser. It's a great budget dinner, too.
Savory chicken thighs and drumsticks, simmered in tangy adobo sauce, are sure to be a family pleaser. It's a great budget dinner, too.
Ingredients:
canola oil, chicken, onion, garlic, apple cider vinegar, soy sauce, water, bay leaves, black peppercorns, cinnamon
www.delish.com
Roast beef with Yorkshire puddings is the most traditional British meal, but it is every bit as popular here in the United States.
Roast beef with Yorkshire puddings is the most traditional British meal, but it is every bit as popular here in the United States.
Ingredients:
roast, dry red wine, bay leaves, black peppercorns, mustard, garlic, thyme, brown onion, carrots, leek, celery, olive oil, flour, eggs, milk, water, beef stock
www.allrecipes.com
Here is a classic method for steaming delicious Atlantic blue crabs. Serve on big pieces of newspaper to make cleanup a breeze.
Here is a classic method for steaming delicious Atlantic blue crabs. Serve on big pieces of newspaper to make cleanup a breeze.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, mushrooms, pearl onions, chickens, brandy, red wine vinegar, tomato paste, thyme, bay leaves, salt, garlic, chicken broth, dry red wine, cornstarch
www.allrecipes.com
These are a little like crab cakes, but they're made with fresh salmon and grilled.
These are a little like crab cakes, but they're made with fresh salmon and grilled.
Ingredients:
salmon filet, eggs, parsley, green onions, lemon juice, bread crumbs, seafood, salt, black pepper, yogurt, mayonnaise, green onion, olive oil, brioche buns, arugula
www.chowhound.com
This standard flavor-adder is a classic.
This standard flavor-adder is a classic.
cooking.nytimes.com
This is a classic French way to cook lentils, and it’s very easy Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
This is a classic French way to cook lentils, and it’s very easy Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
www.simplyrecipes.com
Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.
Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.
Ingredients:
globe artichokes, lemon, bread, parmesan cheese, parsley, cloves, oregano, olive oil, black pepper, bay leaf
www.allrecipes.com
This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.
This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.
Ingredients:
butter, yellow onions, salt, thyme, bay leaf, dry sherry, sherry vinegar, beef broth, chicken broth, water, french baguette, gruyere cheese