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I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
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Oh how we've missed soup season.
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Use this authentic recipe to make warming bowls of French onion soup, complete with toasted slices of baguette and melted Gruyère cheese.
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Get Smoky Pork Posole Recipe from Food Network
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This sweet and tangy pork is seriously a party in your mouth.
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Fried onions top a mixture of lentils and rice seasoned with cumin and garlic powder in this vegetarian meal.
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Get Pan Seared Bronzino with Mushroom Pan Jus Recipe from Food Network
cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
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Chef John's recipe for sandy beans calls for sauteeing white beans with a crunchy, cheese bread crumb mixture.
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Use the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken saute.
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Cookie dough is rolled in graham cracker crumbs and baked into a perfect combination of soft-in-the-middle and crisp-on-the-outside-style cookie.
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The earthy quality of buckwheat combines well with sourdough in these flapjacks. A whiff of ginger complements the hearty flavors.