Every March, Central New York shelves are stocked with glass bottles of green dairy.
A dinner party-worthy recipe for creamy Parmesan risotto that's topped with simply roasted shrimp.
There is no sincerer love than the love of food.
Oh how I miss the amazing French pâté that was served and sold everywhere in Paris. In lieu of boarding a plane, I decided to make my own, meatless version that focuses on wild mushrooms as the main ingredient.
Looking for a Nigerian soup recipe? Follow our handy prep guide to learn how to make this Nigerian okra soup. Easy to make and taste as good as it looks!
This Loaded Hummus is a great crowd-pleasing appetizer, but the hummus recipe itself is a keeper! Make this regularly and keep a container in the fridge! It's great for snacking, lunches and dinners. Naturally vegan and gluten-free.
Cakes and cookies baked during the holiday were thought to have special powers.
When I think of four ingredients that epitomise Spanish cuisine I cannot not go past the humble pulpo (octopus), roasted red peppers, smoked sweet paprika and aioli.
Sloppy Joes made with lentils? We never thought we’d see the day.
Whether your craving is for sweet or salty, crunchy or smooth, these to-go treats are made to maximize taste and minimize Crohn's symptoms.
Invitez la burrata à votre table, avec ces recettes ultra gourmandes, réalisées avec des fruits et des légumes. Vous allez en avoir l'eau à la bouche !
Yakgwa(약과) is a traditional Korean sweet pastry that is fried and coated in syrup rich with flavors of ginger and honey.
Turkish Eggs Recipe courtesy of Tiffani Thiessen Photography by Jen Lover
All the best Greek favors come together in this EPIC cheesy quesadilla, topped with an easy homemade Greek yogurt tzatziki sauce!
just keep sizzlin'
Here is a suggestion in case you are looking for a new recipe to try over the weekend. We first made this stew for lunch a few days ago. I’ll admit that it was slightly over-ambitious as a lunch proje
This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.
Wonton wrappers baked in a muffin tin to form cups, then filled with a refreshing Thai salad garnished with a little spice kick!
Uncover the art of mixology with grappa cocktails.
Recipe video above. Ragu is one of those recipes that really showcases the beauty of Italian cooking - everyday ingredients, fast prep, leave it to cook long and slow and you end up with a luscious dish that tastes like a million bucks. This recipe makes enough sauce to serve 8 and freezes great.
Beautiful, yummy, vegetarian... QUESADILLAS! Crispy golden brown tortillas wrapped around melted Pepperjack cheese and a spicy lentil and brown rice filling!
I love cookbooks. Last week I ordered Ad Hoc at Home by Thomas Keller and Johnny's Iuzzini's Dessert Fourplay. I was pretty excited when they arrived today in the mail. I had actually looked at both of these books a couple of weekends before and thought they were certainly worth buying. Quite honestly, I'm not a chef. I don't pretend to be, which would explain why I had chose not to get the French Laundry cookbook. It's not that I don't think I could do the recipes. I can. The problem is that it takes a lot more time for me to do it, than it would for someone with better skills and equipment. Ad Hoc at home is the antithesis of The French Laundry. The majority of the recipes have minimal ingredients with way fewer processes than TFL. Honey-Glazed Cipollini Onions With a bowl of cipollini onions from Snake Hill Farm sitting on the counter, I figured there was no time like the present to test drive one of Keller's recipes. An easy to follow recipe with just six ingredients, the Honey Glazed Cipollinis were delicious. If you haven't seen this book, you've got to take a look. Not only are the recipes relatively easy, but there's a lot of "how to" info also included. Honey-Glazed Cipollini Onions by Thomas Keller from Ad Hoc at Home 1-1/4# Cipollini Onions (about 14 ), about 2 inches in diameter 1 Tbsp canola oil 2 garlic cloves, lightly crushed, skin left on 4 thyme sprigs 1 Tbsp Honey 1/2 C Chicken Stock Kosher salt and freshly ground block pepper Preheat the oven to 400 degrees Peel the onions. Cut off the top of each onion to create a flat surface for browning. Trim the root ends. If any of the onions are noticeably larger than the rest, peel off an outer layer so that they are closer to in size. Heat an oven proof frying pan large enough to hold the onions in a single layer over medium heat. Add the canola oil and heat until warm. Add the onions cut-side down and cook until browned, swirling the pan from time to time for even browning, about 6 minutes. Turn and cook to lightly brown the second side, about 4 minutes. Add the garlic, thyme, and honey to the pan. The honey will bubble up; once it stops, add the chicken stock and swirl the pan to incorporate. Increase the heat to medium-high and bring just to a boil. Transfer to the oven and cook for 15 minutes, or until the onions are tender and the liquid has reduced to a thick glaze. Season to taste with salt and pepper. Transfer the onions to a serving dish and spoon the glaze over the top.
This wrap from Maebells is packed with grilled zucchini, veggies, cheese and hummus! Grilled zucchini is placed on a nice big tortilla topped with kale, red onion, tomatoes, cheese, and a heaping dose of hummus.
Per una tortiera da 23 cm di diametro
