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cooking.nytimes.com
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
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But for real. Give us alllll the caramel apple.
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A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
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Get Creamy Spring Peas With Pancetta Recipe from Food Network
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Fancy enough for date nights, easy enough for weeknights.
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Get 20-Minute Hoisin Skillet Salmon Recipe from Food Network
cooking.nytimes.com
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
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Get Fried Smashed Potatoes with Lemons Recipe from Food Network
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This fruit salad features a mixture of sweet and tart flavors in a creamy yogurt base, perfect for summertime eating.
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Get Guacamole Recipe from Food Network
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Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. This is one of my favorite ways to eat pork.
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Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe.