Search Results (28,998 found)
cooking.nytimes.com
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
Ingredients:
butter, olive oil, onions, cloves, thyme, sage, country bread, winter squash, comt cheese, water
cooking.nytimes.com
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
Ingredients:
soy sauce, wine vinegar, mirin, plus, garlic, ginger, egg yolk, baking powder, squid, scallions
www.allrecipes.com
This sauce is made of avocado, tomatillo, serrano peppers, and cilantro.
This sauce is made of avocado, tomatillo, serrano peppers, and cilantro.
www.chowhound.com
A highly aromatic, concentrated blend.
A highly aromatic, concentrated blend.
www.chowhound.com
Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.
Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.
Ingredients:
chicken livers, salt plus, vegetable oil, yellow onion, eggs, schmaltz, fino sherry, black pepper, nutmeg
www.allrecipes.com
Homemade chicken stock flavored with lemon grass is combined with carrots, celery, egg noodles and chicken in this heartwarming soup.
Homemade chicken stock flavored with lemon grass is combined with carrots, celery, egg noodles and chicken in this heartwarming soup.
Ingredients:
water, chicken, onion, bay leaves, black peppercorns, celery, carrots, lemon grass, chicken bouillon, egg noodles
www.allrecipes.com
A perfect soup for summer. Chilled avocado soup with a pinch of nutmeg. Topped with fresh diced tomato, this creamy soup has a stunning presentation.
A perfect soup for summer. Chilled avocado soup with a pinch of nutmeg. Topped with fresh diced tomato, this creamy soup has a stunning presentation.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, olive oil, leek white, thyme leaves, egg whites, pecorino, baby arugula, salad green
www.allrecipes.com
Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
Ingredients:
red onion, habanero peppers, fruit, guajillo chile, vegetable oil, pork, orange juice, white vinegar, bulb garlic
www.foodnetwork.com
Get Rabbit, Hunter-Style: Coniglio alla Cacciatora Recipe from Food Network
Get Rabbit, Hunter-Style: Coniglio alla Cacciatora Recipe from Food Network
cooking.nytimes.com
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire
cooking.nytimes.com
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.