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Get Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil Recipe from Food Network
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Get Grenadine of Veal with Cream of Watercress, Spaghetti of Carrots Recipe from Food Network
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Get Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots Recipe from Food Network
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Get Potato and Onion Tortilla with Spicy Pickled Carrots and Grapes Recipe from Food Network
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Here's a version of the classic "en papillote" preparation - the fish and vegetables emerge from their packets delicately perfumed and perfectly moist.
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Get "Birthday" Carrot Cake with Cream Cheese Frosting and Cointreau Carrots Recipe from Food Network
cooking.nytimes.com
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on But you can use a blender to purée the soup The texture will be coarsest — which is what you want — if you use an immersion blender.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.
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An ideal appetizer for Valentine's Day using fresh, local Backyard Beauties tomatoes from Backyard Farms in Maine.
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Candy-sweet beets are the centerpiece of this healthy, colorful, and flavorful salad.