Search Results (21,220 found)
www.delish.com
This sweet and tangy glaze comes compliments of Aricka Westbrooks, owner of Jive Turkey in Brooklyn, NY. She offers this glaze (her favorite!) atop one of her tender and juicy fried whole turkeys.
This sweet and tangy glaze comes compliments of Aricka Westbrooks, owner of Jive Turkey in Brooklyn, NY. She offers this glaze (her favorite!) atop one of her tender and juicy fried whole turkeys.
www.foodnetwork.com
Get Mango and Rose Water Sorbet Recipe from Food Network
Get Mango and Rose Water Sorbet Recipe from Food Network
www.chowhound.com
Sweet shallots and crisp pancetta will convert haters of Brussels sprouts.
Sweet shallots and crisp pancetta will convert haters of Brussels sprouts.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sara Dickerman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
www.foodnetwork.com
Get Grilled Clams with Garlic Butter Recipe from Food Network
Get Grilled Clams with Garlic Butter Recipe from Food Network
www.chowhound.com
This egg white omelet recipe contains a single egg yolk for a touch of body and richness.
This egg white omelet recipe contains a single egg yolk for a touch of body and richness.
cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
Ingredients:
sourdough bread, butter, olive oil, yellow onions, white wine vinegar, white wine, chicken stock, cheese, parmesan
www.chowhound.com
Scapece is one of the names of the classical way of preserving (mainly) fish and vegetables in vinegar. This dish is even better made a day in advance, as it...
Scapece is one of the names of the classical way of preserving (mainly) fish and vegetables in vinegar. This dish is even better made a day in advance, as it...
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
lamb, garlic, rosemary, olive oil, northern beans, onions, carrots, dry white wine, chicken, salt pork, bread crumbs, butter, parsley
www.allrecipes.com
Chicken piccata served over fettuccine is a quick Italian-inspired meal to prepare for weeknight dinners or gourmet dinner parties.
Chicken piccata served over fettuccine is a quick Italian-inspired meal to prepare for weeknight dinners or gourmet dinner parties.
Ingredients:
fettuccine, flour, lemon pepper, chicken breasts, olive oil, white wine, lemon juice, water, chicken bouillon, capers, lemon, parsley
cooking.nytimes.com
This recipe came to The Times from David Mas Masumoto, who is an organic-peach-and-grape farmer and author The drink is bright and fizzy and full of delicious summer It’s a great accompaniment to brunch, or just an excellent way to end a hot day.
This recipe came to The Times from David Mas Masumoto, who is an organic-peach-and-grape farmer and author The drink is bright and fizzy and full of delicious summer It’s a great accompaniment to brunch, or just an excellent way to end a hot day.