Search Results (1,921 found)
cooking.nytimes.com
When a soufflé is cooked slowly, as this one is, in a water bath, it often has the word ââpuddingââ appended to it I like the word, so I donât mind the practice, but this soufflé is airy and closer to its Websterâs etymology â ââa murmuring or blowing soundââ â than the appendage suggests It has less flour than a regular soufflé
When a soufflé is cooked slowly, as this one is, in a water bath, it often has the word ââpuddingââ appended to it I like the word, so I donât mind the practice, but this soufflé is airy and closer to its Websterâs etymology â ââa murmuring or blowing soundââ â than the appendage suggests It has less flour than a regular soufflé
www.delish.com
Mini turkey meatballs take these meaty shells to the next level.
Mini turkey meatballs take these meaty shells to the next level.
Ingredients:
pasta, turkey, bread crumbs, parmesan, cloves, parsley, red pepper flakes, mozzarella, baby spinach
cooking.nytimes.com
Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not There isn’t much of it in this Turkish spinach dish, adapted from a recipe in Clifford A
Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not There isn’t much of it in this Turkish spinach dish, adapted from a recipe in Clifford A
Ingredients:
spinach, olive oil, garlic, tomatoes, chicken stock, lemon juice, basmati rice, paprika, cinnamon, sugar
www.allrecipes.com
Swiss and Cheddar cheeses are baked into this veggie and bacon quiche that's certain to please.
Swiss and Cheddar cheeses are baked into this veggie and bacon quiche that's certain to please.
cooking.nytimes.com
This is an easy gratin, a comforting casserole that you can serve as a main dish or a side.
This is an easy gratin, a comforting casserole that you can serve as a main dish or a side.
cooking.nytimes.com
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
www.allrecipes.com
This creamy and colorful quiche will stand out at your next brunch party. Also works great as a main course for dinner. It is very easy to make and tastes very gourmet.
This creamy and colorful quiche will stand out at your next brunch party. Also works great as a main course for dinner. It is very easy to make and tastes very gourmet.
Ingredients:
pastry, eggs, heavy cream, garlic powder, black pepper, salt, hot pepper sauce, green onions, red peppers, spinach, cheddar cheese, parmesan cheese
www.allrecipes.com
This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.
This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.
www.allrecipes.com
This basic dal (Indian lentil soup) recipe makes a hearty and healthy dish that leaves you satisfied without overfilling you.
This basic dal (Indian lentil soup) recipe makes a hearty and healthy dish that leaves you satisfied without overfilling you.
Ingredients:
lentils, water, salt plus, vegetable oil, mustard seeds, cumin seeds, onion, cloves, turmeric, spinach, plum tomato, cayenne pepper, cilantro
cooking.nytimes.com
This salad is a snip, but then one would hardly expect a salad to cause trouble Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves And by all means, serve it as a starter rather than a follow-up on the main course
This salad is a snip, but then one would hardly expect a salad to cause trouble Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves And by all means, serve it as a starter rather than a follow-up on the main course
cooking.nytimes.com
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
www.delish.com
Recipe By: Grace Parisi
Recipe By: Grace Parisi
Ingredients:
olive oil, wild mushrooms, shallot, baby spinach, thyme, butter, flour, chicken stock, cream, cheese