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cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
www.delish.com
Using Ritz crackers, the chefs at Charlie Palmer's restaurants make this quick and delicious lobster stuffing.
www.allrecipes.com
A pressure cooker makes quick and easy work of this tender kale stewed with turkey bacon, onions, celery, and garlic for a versatile side dish.
www.allrecipes.com
Potatoes, onions, and celery cooked in chicken broth are combined with half-and-half, crisp bacon, and condensed cream of mushroom soup in this chowder with cheddar cheese.
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
www.chowhound.com
Save time by making classic buffalo wing appetizer into a dip, with loads of chicken, Frank's RedHot sauce, cream cheese, and blue cheese. Chowhound's chicken...
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You can now have your favorite bagel at the Thanksgiving dinner table.
www.allrecipes.com
A hearty casserole that's easy to prepare. Bake brown and wild rice with your favorite vegetables; this recipe calls for red and green bell pepper, zucchini, carrot and celery.
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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If you've never cooked a whole duck, don't wait another day.
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These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired.
cooking.nytimes.com
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour It’s garnished with the Provençal version of pesto, which does not contain any pine nuts It makes a hearty meal