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cooking.nytimes.com
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
Ingredients:
flour, neutral oil, chuck, white onion, cloves, pepper, tomatoes, chile, cumin, oregano, chicken stock, corn tortillas, cheddar cheese
cooking.nytimes.com
Ms Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups Here, fish and shellfish are briefly cooked in a saffron-flavored broth
Ms Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups Here, fish and shellfish are briefly cooked in a saffron-flavored broth
Ingredients:
shrimp, squid, halibut, monkfish, parsley, olive oil, leek, carrots, garlic, tomatoes, dry white wine, wheat bread, mayonnaise, paprika, cayenne pepper
www.foodnetwork.com
Get Sticky Buns Recipe from Food Network
Get Sticky Buns Recipe from Food Network
Ingredients:
sugar, butter, milk, yeast, salt, flour, eggs, brown sugar, vegetable shortening, honey
www.allrecipes.com
Garam masala and garlic salt seasons the chicken in a mixture of chopped tomato and green onion in this main dish recipe.
Garam masala and garlic salt seasons the chicken in a mixture of chopped tomato and green onion in this main dish recipe.
www.allrecipes.com
A quick vinaigrette dresses this salad of mixed greens, baby cucumbers, and strawberries.
A quick vinaigrette dresses this salad of mixed greens, baby cucumbers, and strawberries.
cooking.nytimes.com
This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
For a crunchy herbed garnish on a soup or salad.
For a crunchy herbed garnish on a soup or salad.
www.simplyrecipes.com
Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
cooking.nytimes.com
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.
Ingredients:
tahini, soy sauce, wine vinegar, red pepper, ginger juice, sesame oil, vegetable, soba noodles, european cucumber, tomato, cilantro, scallions, sesame seeds