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cooking.nytimes.com
For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck
For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck
www.foodnetwork.com
Get Lighter Fried Pork Chop Recipe from Food Network
Get Lighter Fried Pork Chop Recipe from Food Network
cooking.nytimes.com
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality But in this case I used the toaster oven to roast the mushrooms Youâll need only half of the roasted mushrooms for 1 sandwich but youâll find a good use for the rest of them, Iâm sure.
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality But in this case I used the toaster oven to roast the mushrooms Youâll need only half of the roasted mushrooms for 1 sandwich but youâll find a good use for the rest of them, Iâm sure.
www.allrecipes.com
Taste summer on a slice of bread with Chef John's recipe for peach and goat cheese tartine.
Taste summer on a slice of bread with Chef John's recipe for peach and goat cheese tartine.
www.allrecipes.com
This is a great Greek/Turkish aubergine (eggplant) dish flavored with cinnamon. Delicious on its own or with rice or couscous.
This is a great Greek/Turkish aubergine (eggplant) dish flavored with cinnamon. Delicious on its own or with rice or couscous.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 1/2 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes About 1/2 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
I've had a stinky cheese (a petit pont l'eveque), mostly eaten down to the rind, kicking around my refrigerator for a few weeks and wanted to get rid of it. Tonight...
I've had a stinky cheese (a petit pont l'eveque), mostly eaten down to the rind, kicking around my refrigerator for a few weeks and wanted to get rid of it. Tonight...
www.foodnetwork.com
Get Sea Scallops Recipe from Food Network
Get Sea Scallops Recipe from Food Network
cooking.nytimes.com
Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered with pecorino The oily crunch of the bread, the saltiness of the cheese and the sweetness of the broccoli combine into something that, had it not been for my sense of propriety, would have had me licking the plate I made a few minor edits while testing the recipe, taking down the olive oil by just a bit and streamlining the method
Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered with pecorino The oily crunch of the bread, the saltiness of the cheese and the sweetness of the broccoli combine into something that, had it not been for my sense of propriety, would have had me licking the plate I made a few minor edits while testing the recipe, taking down the olive oil by just a bit and streamlining the method