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New York City chef George Mendes quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor.
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Get Octopus Mac and Cheese Recipe from Food Network
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This simple, healthy variation on the French classic soupe au pistou trades summer produce for winter cellar staples like parsnips, turnips, and celery root.
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Inspired by 'everything' bagels, Chef John's crispy flatbread crackers are so easy to bake at home and customize with your favorite seeds and seasonings.
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Heady red wine + wild pork = delicious.
cooking.nytimes.com
The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.
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A Southern rice and beans classic, Hoppin' John is eaten on New Year's Day for good luck -- the black eyed peas symbolize coins and the green color of the collards stand for the color of money.
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Get "Miles Standish" Stuffing Recipe from Food Network
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Morningstar Farms® Veggie Sausage Patties make this breakfast a down-home dish you can feel good about digging into.
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Get Mini Meatball Crostini Recipe from Food Network
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A classic focaccia pizza recipe. You will need to make our basic focaccia dough, then top it with tomatoes, artichoke hearts, mozzarella, sausage, and olives.
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This breakfast casserole is adaptable to whatever ingredients you have on hand—cheese, veggies, meats—and can be assembled the night before and baked in the morning. Or eaten for dinner—your choice!