Search Results (305 found)
cooking.nytimes.com
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
Ingredients:
yellow onions, celery, carrots, fennel bulb, black peppercorns, salt, salmon, trout, chives, parsley, eggs, vegetable oil, matzo meal, black pepper, radicchio
www.delish.com
This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
Ingredients:
beef, pork, shallot, garlic, parmesan, basil, italian parsley, red wine vinegar, egg, bread crumbs, eggplants, olive oil, rapini, dijon mustard, olives, mayonnaise
www.allrecipes.com
Baked chicken coated in seasoned almond meal is great for weeknights and also happens to be gluten-free, grain-free, and paleo.
Baked chicken coated in seasoned almond meal is great for weeknights and also happens to be gluten-free, grain-free, and paleo.
www.delish.com
Everything is crisp in the fallâchicken included.
Everything is crisp in the fallâchicken included.
Ingredients:
cocktails, alcohol, soups, chocolate, olive oil, balsamic vinegar, thyme leaves, rosemary, bone, garlic, brussels sprouts, parmesan
www.delish.com
Gluten-free never tasted so good.
Gluten-free never tasted so good.
www.allrecipes.com
A delicious bread with a Mexican flair, featuring avocados, Monterey Jack cheese, and cornmeal.
A delicious bread with a Mexican flair, featuring avocados, Monterey Jack cheese, and cornmeal.
www.allrecipes.com
Homemade nutty crackers made with almond meal, flax meal, and walnuts are a paleo-friendly snack to serve alongside guacamole.
Homemade nutty crackers made with almond meal, flax meal, and walnuts are a paleo-friendly snack to serve alongside guacamole.
www.chowhound.com
A recipe for a classic Hanukkah starter of pan-fried potato and onion pancakes.
A recipe for a classic Hanukkah starter of pan-fried potato and onion pancakes.
www.chowhound.com
It was Xmas time and I was trying to find a macaron recipe after having tried them in Paris. Lots of recipes around but complicated and off-putting for most...
It was Xmas time and I was trying to find a macaron recipe after having tried them in Paris. Lots of recipes around but complicated and off-putting for most...
www.allrecipes.com
My Jewish great grandmother's recipe for chicken. Chicken is battered and breaded with a matzo coating that is seasoned with Hungarian paprika for a winning flavor.
My Jewish great grandmother's recipe for chicken. Chicken is battered and breaded with a matzo coating that is seasoned with Hungarian paprika for a winning flavor.
www.allrecipes.com
Overnight oats are perfect for busy people who want a nutritious breakfast in the morning but need their sleep. It's prepped in minutes at night and ready when you get up.
Overnight oats are perfect for busy people who want a nutritious breakfast in the morning but need their sleep. It's prepped in minutes at night and ready when you get up.
cooking.nytimes.com
Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture Dry scallops exude much less liquid when cooked and have better texture and flavor
Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture Dry scallops exude much less liquid when cooked and have better texture and flavor