Search Results (3,843 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Bring out the best flavor of fresh vegetables by basting them with herb-infused chicken broth during grilling.
Bring out the best flavor of fresh vegetables by basting them with herb-infused chicken broth during grilling.
www.chowhound.com
This Mediterranean-style grilled fish recipe is topped with olives, red onion, and artichokes.
This Mediterranean-style grilled fish recipe is topped with olives, red onion, and artichokes.
Ingredients:
marinated artichoke, red onion, olives, lemons, oregano, thyme leaves, thyme, olive oil
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne And Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
In summer I want a dish that tampers with the tomato-fish formula as little as possible So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it Neither fish nor tomatoes need much help.
In summer I want a dish that tampers with the tomato-fish formula as little as possible So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it Neither fish nor tomatoes need much help.
Ingredients:
cherry tomatoes, olive oil, white wine vinegar, chili, oregano, cloves, fish, lemon, thyme
www.allrecipes.com
Chef John's recipe for roasted pork tenderloin with fresh plum sauce is great with any stone fruit and a delicious and colorful dish.
Chef John's recipe for roasted pork tenderloin with fresh plum sauce is great with any stone fruit and a delicious and colorful dish.
Ingredients:
pork tenderloin, vegetable oil, red onion, shallots, thyme, fruit, water, balsamic vinegar, butter
cooking.nytimes.com
Consider denting the budget with a foie gras and truffle indulgence for two By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits As for the truffle, fresh black is not required
Consider denting the budget with a foie gras and truffle indulgence for two By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits As for the truffle, fresh black is not required
Ingredients:
foie gras, dry red wine, duck fat, shallots, chicken stock, thyme, truffle, pappardelle
www.foodnetwork.com
Get Cheese-Stuffed Peppers: Chile Rellenos Recipe from Food Network
Get Cheese-Stuffed Peppers: Chile Rellenos Recipe from Food Network
Ingredients:
anaheim peppers, grapeseed oil, monterey jack, goat cheese, thyme leaves, rosemary, sage, cornmeal
www.allrecipes.com
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Ingredients:
mushrooms, crabmeat, green onions, thyme, oregano, savory, parmesan cheese, mayonnaise, paprika
www.delish.com
Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
Ingredients:
cooking oil, onion, celery, green bell pepper, thyme, oregano, dry mustard, tabasco sauce, black pepper, salt, dry white wine, tomatoes, chicken broth, lima beans, corn kernels, catfish, parsley
www.delish.com
This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
Ingredients:
garlic, salt, pecorino, celery, cilantro, thyme leaves, dill, oregano, olive oil, white wine vinegar
www.allrecipes.com
Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged balsamic vinegar and olive oil.
Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged balsamic vinegar and olive oil.
Ingredients:
bacon, butter, yellow onions, salt, brown sugar, sherry vinegar, thyme leaves, black pepper, cayenne pepper, water, balsamic vinegar, olive oil