Search Results (9,335 found)
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Get Coq au Vin Recipe from Food Network
Get Coq au Vin Recipe from Food Network
Ingredients:
bacon, chicken breasts, flour, cloves, pearl onions, mushrooms, carrots, cognac, burgundy wine, chicken broth, thyme, herbs, bay leaves
cooking.nytimes.com
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute This dough, which was developed by a test-kitchen team led by J Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute This dough, which was developed by a test-kitchen team led by J Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
www.allrecipes.com
An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
Ingredients:
cherries, butter, flour, salt, sugar, egg whites, skim milk, heavy cream, vanilla bean, kirsch, confectioners sugar
www.allrecipes.com
Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
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Get Grilled Vegetable, Herb and Goat Cheese Sandwiches Recipe from Food Network
Get Grilled Vegetable, Herb and Goat Cheese Sandwiches Recipe from Food Network
Ingredients:
olive oil, cloves, tomatoes, basil leaves, tarragon, thyme leaves, salt, black pepper, zucchini, japanese eggplants, baguette, goat cheese, baby spinach
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
Ingredients:
olive oil, lamb, onions, garlic, celery, red pepper, jalapeno pepper, cumin, chile, oregano, bay leaves, tomatoes, chicken broth, green lentils
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
onion, olive oil, anchovy, red peppers, olives, capers, parsley leaves, dill fronds, mint leaves, lemon juice, halloumi cheese
www.allrecipes.com
These canapes are a cinch to put together with toasted baguette slices, caramelized onions with red wine, and roast beef from the deli.
These canapes are a cinch to put together with toasted baguette slices, caramelized onions with red wine, and roast beef from the deli.
www.delish.com
All cups should be made of bread, tbh.
All cups should be made of bread, tbh.
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Get Grilled Caesar Salad Recipe from Food Network
Get Grilled Caesar Salad Recipe from Food Network
Ingredients:
mayonnaise, worcestershire sauce, lemons, dijon mustard, red wine vinegar, cloves, olive oil, parmesan, romaine lettuce, baguette, sugar
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Get Kale Soup Recipe from Food Network
Get Kale Soup Recipe from Food Network
cooking.nytimes.com
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top