Search Results (13,174 found)
cooking.nytimes.com
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey
Ingredients:
carrots, cumin seeds, caraway seeds, aleppo pepper, olive oil, lemon juice, greek, garlic, mint
www.foodnetwork.com
Get Thanks Benedict on Stuffing Cakes with Sage Hollandaise Recipe from Food Network
Get Thanks Benedict on Stuffing Cakes with Sage Hollandaise Recipe from Food Network
Ingredients:
butter, egg yolks, sage, lemon juice, salt, black pepper, stuffing, eggs, breadcrumbs, olive oil
www.foodnetwork.com
Get Apple Tart Tatin Recipe from Food Network
Get Apple Tart Tatin Recipe from Food Network
Ingredients:
butter, flour, sugar, lemon, egg yolk, water, apple cider, vanilla bean, baking apple, mascarpone cheese
www.foodnetwork.com
Get Shrimp Cocktail Recipe from Food Network
Get Shrimp Cocktail Recipe from Food Network
Ingredients:
water, carrots, celery, onion, garlic, lemon halved, parsley, thyme, bay leaves, shrimp, salt, ketchup, lemon, horseradish, worcestershire sauce
www.foodnetwork.com
Get Victoria's Lamb with Herbs and Olive Oil Recipe from Food Network
Get Victoria's Lamb with Herbs and Olive Oil Recipe from Food Network
Ingredients:
garlic, peppercorns, rosemary, salt, olives, white rice, parsley, white onions, lemon juice, olive oil
www.foodnetwork.com
Get Three Cheese and Artichoke Calzones Recipe from Food Network
Get Three Cheese and Artichoke Calzones Recipe from Food Network
Ingredients:
artichoke hearts, pecorino romano, milk, fontina, tomatoes, lemon juice, salt plus, black pepper, lemon, pizza dough, egg white
cooking.nytimes.com
Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes It makes an excellent backdrop for almost any ripe and sweet fruit Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.
Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes It makes an excellent backdrop for almost any ripe and sweet fruit Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.
Ingredients:
flour, sugar, lemon, egg yolk, vanilla, cream cheese, salt, eggs, egg yolks, heavy cream
www.delish.com
Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says.
Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says.
Ingredients:
flour, cinnamon, salt, cloves, butter, brown sugar, sugar, honey, molasses, strawberries, lemon juice, confectioners sugar, lemon
www.allrecipes.com
Who said salads have to be served chilled? This soon-to-be family classic is best served warm.
Who said salads have to be served chilled? This soon-to-be family classic is best served warm.
www.simplyrecipes.com
Blackberry shortcake with blackberries, butter and cream biscuits, and whipped cream
Blackberry shortcake with blackberries, butter and cream biscuits, and whipped cream
Ingredients:
sugar, lemon juice, lemon, flour, baking powder, salt, butter, heavy cream, vanilla, heavy whipping cream, powdered sugar
www.allrecipes.com
Homemade Thai-style red curry paste contains multiple layers of flavor and can be customized to meet your tastes.
Homemade Thai-style red curry paste contains multiple layers of flavor and can be customized to meet your tastes.
Ingredients:
chile peppers, onions, cilantro, vegetable oil, garlic, coriander, lemon, cumin, shrimp, paprika, black peppercorns, lemon grass, turmeric, salt
cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
Ingredients:
sugar, jam, lemon juice, blanched almonds, flour, butter, lemon, orange, egg yolks, almond extract, orange flower water, almonds