Search Results (11,979 found)
cooking.nytimes.com
In this highly sophisticated confection, soft chocolate ganache and crumbly black sesame streusel sit on top of a salty-sweet black sesame and miso cream Eaten together, the flavors veer toward the savory side — as perfect for people who don’t usually like sweets as it is for dessert lovers looking for nuance and depth At NA/NA in Paris, the chef Nathaly Nicolas-Ianniello garnishes this differently depending on the season – using some combination of micro herbs, edible flowers, and/or tart berries, such as currants or wild blueberries
In this highly sophisticated confection, soft chocolate ganache and crumbly black sesame streusel sit on top of a salty-sweet black sesame and miso cream Eaten together, the flavors veer toward the savory side — as perfect for people who don’t usually like sweets as it is for dessert lovers looking for nuance and depth At NA/NA in Paris, the chef Nathaly Nicolas-Ianniello garnishes this differently depending on the season – using some combination of micro herbs, edible flowers, and/or tart berries, such as currants or wild blueberries
Ingredients:
milk, gelatin, heavy cream, honey, sesame, miso, dark chocolate, corn syrup, butter, flour, brown sugar, demerara sugar, cocoa, sesame seeds
cooking.nytimes.com
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada
Ingredients:
dates, water, butter, baking soda, salt, demerara sugar, brown sugar, eggs, flour, vanilla, cream
www.allrecipes.com
For a tasty grilled pork tenderloin that's ready within the hour, treat it first to a combination of smoky spice rub and sweet balsamic glaze.
For a tasty grilled pork tenderloin that's ready within the hour, treat it first to a combination of smoky spice rub and sweet balsamic glaze.
Ingredients:
garlic powder, onion powder, chili powder, paprika, salt, olive oil, pork tenderloin, balsamic vinegar, honey, dijon mustard
www.foodnetwork.com
Get Mac and Cheese Pops Recipe from Food Network
Get Mac and Cheese Pops Recipe from Food Network
Ingredients:
pasta, flour, eggs, panko, mayonnaise, mustard, lemon juice, worcestershire sauce, hot sauce
www.allrecipes.com
Red potatoes are moist and hold up very well when cooked and tossed with delicious stuff. And this recipe is great, offering just the right proportions of potato and dressing. Serves twelve.
Red potatoes are moist and hold up very well when cooked and tossed with delicious stuff. And this recipe is great, offering just the right proportions of potato and dressing. Serves twelve.
www.allrecipes.com
Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.
Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.
www.delish.com
Chicken stock is the key to quick and easy cooking in this light pasta topper featuring chicken, garlic, parsley, lemon juice and a hint of Dijon-style mustard.
Chicken stock is the key to quick and easy cooking in this light pasta topper featuring chicken, garlic, parsley, lemon juice and a hint of Dijon-style mustard.
Ingredients:
cornstarch, chicken stock, lemon juice, mustard, chicken breasts, garlic, parsley, spaghetti
www.allrecipes.com
An old family favorite, this creamy casserole makes your leftover cooked ham into a nice supper. It's made with sour cream, mozzarella cheese, spiral pasta, and mushroom soup, and is sprinkled with parsley.
An old family favorite, this creamy casserole makes your leftover cooked ham into a nice supper. It's made with sour cream, mozzarella cheese, spiral pasta, and mushroom soup, and is sprinkled with parsley.
Ingredients:
pasta, ham, sour cream, cream of mushroom soup, mozzarella cheese, yellow mustard, parsley
www.allrecipes.com
This no-frills mac and cheese is quick and tasty.
This no-frills mac and cheese is quick and tasty.
Ingredients:
elbow macaroni, butter, onion, flour, dry mustard, salt, milk, cheddar cheese, black pepper
www.foodnetwork.com
Get Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu) Recipe from Food Network
Get Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu) Recipe from Food Network
Ingredients:
deli ham, swiss cheese, chicken breasts, flour, mustard, paprika, eggs, panko breadcrumbs
www.allrecipes.com
This lemon rice pilaf flavored with green chiles, turmeric, fresh curry leaves, and crunchy peanuts is a favorite South Indian side dish.
This lemon rice pilaf flavored with green chiles, turmeric, fresh curry leaves, and crunchy peanuts is a favorite South Indian side dish.
Ingredients:
water, white rice, vegetable oil, peanuts, turmeric, mustard seeds, chile peppers, lemon juice, curry, salt
www.allrecipes.com
Warm melted Swiss cheese and ham on buns with a wonderful spread. Great for quick cool weather lunches, can be made ahead and frozen or placed in the refrigerator for a couple of days.
Warm melted Swiss cheese and ham on buns with a wonderful spread. Great for quick cool weather lunches, can be made ahead and frozen or placed in the refrigerator for a couple of days.
Ingredients:
margarine, mayonnaise, mustard, onion, poppy seeds, ham steak, swiss cheese, hamburger buns