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cooking.nytimes.com
Belgian endive makes a great salad, but it is also terrific when cooked The flavor is reminiscent of artichoke, but juicier These creamy, caramelized ones are perfect for a first course or may be an accompaniment for nearly any main course, especially in winter.
Belgian endive makes a great salad, but it is also terrific when cooked The flavor is reminiscent of artichoke, but juicier These creamy, caramelized ones are perfect for a first course or may be an accompaniment for nearly any main course, especially in winter.
cooking.nytimes.com
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin And you can cheerfully use a dry or semi-dry from anywhere in the world I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin And you can cheerfully use a dry or semi-dry from anywhere in the world I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version
Ingredients:
bacon, onions, chicken thighs, button mushrooms, garlic, italian parsley, tarragon, riesling wine
www.foodnetwork.com
Get Farfalle Pasta with Beet Vinaigrette and Parsley Pesto Recipe from Food Network
Get Farfalle Pasta with Beet Vinaigrette and Parsley Pesto Recipe from Food Network
Ingredients:
parsley leaves, sugar, olive oil, scallions, beets, water, red wine vinegar, farfalle, butter, shaved parmesan
www.delish.com
Italian butter beans are big and creamy, but if you can't find them, substitute any large white bean. Chef Annie Somerville lets the beans marinate in the dressing for at least a half-hour, so they're extra-flavorful.
Italian butter beans are big and creamy, but if you can't find them, substitute any large white bean. Chef Annie Somerville lets the beans marinate in the dressing for at least a half-hour, so they're extra-flavorful.
Ingredients:
bay leaf, red onion, olive oil, parsley, tarragon, lemon juice, gigante beans, champagne vinegar, meyer lemon
www.chowhound.com
Apple and anise marry beautifully, making for a spiked hot chocolate that is both comforting and unfamiliar.
Apple and anise marry beautifully, making for a spiked hot chocolate that is both comforting and unfamiliar.
www.foodnetwork.com
Get Tarragon Scented Chanterelles and Shallots Recipe from Food Network
Get Tarragon Scented Chanterelles and Shallots Recipe from Food Network
www.chowhound.com
A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
Ingredients:
clam juice, dry white wine, bay leaf, thyme, italian parsley, black peppercorns, tomatoes, olive oil, leeks, fennel bulb, garlic, littleneck clams, fish, tarragon, aioli
cooking.nytimes.com
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer.
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer.
Ingredients:
mixed mushrooms, white onion, bulb fennel, garlic, lentils, bay leaves, butter, country bread, parsley, lemons
www.foodnetwork.com
Get Herb and Almond Tapenade Recipe from Food Network
Get Herb and Almond Tapenade Recipe from Food Network
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
Ingredients:
sugar snap peas, asparagus, butter, english peas, spring onion, garlic, salt, tagliatelle, parmigiano reggiano, greek yogurt, parsley, tarragon
www.allrecipes.com
Fresh herbs make this buttermilk salad dressing a standout!
Fresh herbs make this buttermilk salad dressing a standout!
cooking.nytimes.com
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification â egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification â egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master