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To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves.
To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves.
www.delish.com
Chances are you already have everything you need in your pantry for this wonderfully rich tart.
Chances are you already have everything you need in your pantry for this wonderfully rich tart.
cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
cooking.nytimes.com
You donât need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers â but you do need a hot one, and a day or so to dry-brine the bird before using it If you don't have the time to dry-brine, don't You'll still end up with one of the best roast chickens you've ever had
You donât need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers â but you do need a hot one, and a day or so to dry-brine the bird before using it If you don't have the time to dry-brine, don't You'll still end up with one of the best roast chickens you've ever had
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Eggs en Cocotte Recipe from Food Network
Get Eggs en Cocotte Recipe from Food Network
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Get Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs Recipe from Food Network
Get Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs Recipe from Food Network
Ingredients:
italian eggplants, red peppers, pine nuts, cloves, thyme leaves, olive oil, parmesan, mozzarella, oregano, canola oil, spanish paprika, italian bread, parsley, thyme, spice rub
www.delish.com
Here we coat the shrimp with a potent mix of fennel seeds, dried oregano, and garlic and onion powders, and flavor the quinoa with a vibrant pistou.
Here we coat the shrimp with a potent mix of fennel seeds, dried oregano, and garlic and onion powders, and flavor the quinoa with a vibrant pistou.
Ingredients:
shrimp, garlic powder, onion powder, smoked paprika, oregano, fennel seeds, thyme, canola oil, basil leaves, parsley, rosemary, thyme leaves, garlic, parmigiano reggiano, quinoa, water
cooking.nytimes.com
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult
Ingredients:
butter, yellow onion, spinach, globe artichokes, eggs, thyme, flat parsley, crema, nutmeg, parmesan, breadcrumbs, leek white, heavy cream
www.allrecipes.com
Blended spinach and beets are the base of this soup with orzo pasta even the kids will love.
Blended spinach and beets are the base of this soup with orzo pasta even the kids will love.
www.allrecipes.com
This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.
This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.
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Get Emeril's Essence Recipe from Food Network
Get Emeril's Essence Recipe from Food Network
Ingredients:
paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme