Search Results (3,248 found)
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
potatoes, butter, milk, salt, black pepper, chives, olive oil, onion, garlic, tomatoes, dry white wine, chicken broth, bouquet garni, leeks, peanut oil, cod, pepper
cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
Ingredients:
olive oil, brandy, stewing beef, onions, carrots, mushrooms, garlic, zest, tomatoes, white wine, bouquet garni, black peppercorns, parsley
www.chowhound.com
A classic Thanksgiving stuffing recipe with apples and sage. Instructional video included.
A classic Thanksgiving stuffing recipe with apples and sage. Instructional video included.
Ingredients:
bread, butter, yellow onions, apples, celery, thyme leaves, sage, vegetable broth, fat, sugar
www.allrecipes.com
Delicious and not so sweet. Good to the last bowl!!
Delicious and not so sweet. Good to the last bowl!!
Ingredients:
italian sausage, tomato sauce, tomatoes, bay leaves, italian seasoning, garlic powder, basil, oregano, spaghetti
www.chowhound.com
Artichokes cooked with olive oil and lemon.
Artichokes cooked with olive oil and lemon.
Ingredients:
white wine, water, olive oil, juice, bay leaves, peppercorns, coriander seeds, fennel seeds, artichoke heart
www.delish.com
Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
Ingredients:
onion, bay leaves, thyme, garlic, chardonnay, smoked bacon, celery, bulb fennel, oregano, butter, russet potato, flour, milk, lemon, white pepper, chili
www.foodnetwork.com
Get Quick Pickles Recipe from Food Network
Get Quick Pickles Recipe from Food Network
cooking.nytimes.com
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth
Ingredients:
olive oil, onion, carrot, fennel, bay leaf, thyme, garlic, paprika, tomato paste, chicken broth, potatoes, chard, orecchiette, rosemary
www.delish.com
A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron.
A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron.
Ingredients:
olive oil, garlic, red pepper, tomatoes, oregano, orange, bay leaves, cloves, arborio rice, halibut
www.chowhound.com
Make a classic crunchy, garlicky dill pickle with just eight ingredients in three steps. This is as easy as pickling gets, and you can control how sour your pickles...
Make a classic crunchy, garlicky dill pickle with just eight ingredients in three steps. This is as easy as pickling gets, and you can control how sour your pickles...
www.chowhound.com
This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
Ingredients:
peppers, bay leaf, plus, black peppercorns, cider vinegar, water, sugar, buttermilk, flour, powdered sugar, salt plus, paprika, black pepper, baking powder, mustard, chicken breasts, vegetable oil, mayonnaise, iceberg lettuce
cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
Ingredients:
chuck, nutmeg, allspice berry, onion, carrot, celery, tomato paste, red wine, cognac, beef, bouquet garni, bay leaves, porcini mushrooms, beef stock, parsley