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Eat These Tacos: 14 Recipes for Cinco de Mayo We can still remember the first time we had a "real" taco: a warm, soft tortilla covered in a jumble of meat and crumbled queso fresco, topped off with lime juice and shredded cilantro. In just a bite, the memory of a whole childhood's worth of "taco nights" was erased, with their hard shells and ground beef and "Mexican blend" cheese, and our mental definition of a "taco" was changed forever. It felt a little strange at first, but by bite number two, we were okay with the update. Cinco de Mayo is coming up this weekend, and there's no better way to get a party started than with a taco (and we mean "taco") extravaganza.
omelet-recipes,omelette-recipes,frittata-recipes,egg-recipes,quiche-recipes,brunch-week var omni_channel = "photo galleries"; var omni_prop4 = "photogallery"; var omni_prop9 = "Omelettes, Quiches and Frittatas"; var omni_prop10 = "1000026430"; var omni_prop16 = omni_channel + ":" + omni_prop9; var omni_prop11 = omni_prop16; var omni_prop12 = omni_prop11; var omni_prop13 = "omelet-recipes,omelette-recipes,frittata-recipes,egg-recipes,quiche-recipes,brunch-week"; var omni_pageName = "saveur:" + omni_prop12; var omni_hier1 = omni_pageName; Omelettes, quiches, and frittatas are among the most versatile of dishes: Equally good for breakfast or dinner, simple to make, and satisfying to eat.
19 Recipes for Red Food, from Appetizers to Drinks to Dinner Fun fact: your brain associates colors with different feelings and behaviors, and the presence of a certain color can actually make things taste better or worse. And while it's cool that blue bolsters creativity , yellow triggers optimism and joy , and green relieves stress , the first color in the rainbow is a particularly good one. Red boosts your attention span, makes you hungry, and jump-starts your sex drive .
I’ve been craving fried chicken for weeks. The problem is, I know that a proper fried chicken involves buttermilk, and I didn’t know where to get buttermilk in Paris. Sure, I could have used the usual trick of mixing a spoonful of vinegar into milk, but that’s really just an acidity adjustment.
This rich, buttery, creamy chicken needs no introduction. Most probably the best known of all Indian dishes, it has already claimed the fame that it deserves. A heartwarming favorite at home, a staple at most Indian restaurants, this north Indian dish has made its place in every corner of the world. And here I am, finally posting the recipe of this favorite dish. I have been seeing searches in my blog for the Butter Chicken and Naan and realized that I have not posted either one of them . ( Update : Now Posted) There are many who know not where India is, but is well aware of the culinary map; there is an instant spark and recognition at the utterance of “Butter Chicken”.
It may rival goat cheese , feta , and ricotta as one of the best cheeses to have on hand during hot summer months, when lighter, fresh cheeses make the best accompaniment to grilled food and summer vegetables. So what is queso fresco and how can you incorporate it into your cooking? Queso fresco — "fresh cheese" — is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk. In the States, we'll most likely find pasteurized versions.
Oct 29, 2012 Onions. Cheese. Bread. Beer.
This soup gets its depth of flavor from slowly cooking the onions until they become delightfully sweet and golden brown. Bacon, ham and potatoes add to the soup’s heartiness, while fresh dill gives it a sophisticated touch. Fingerling potatoes work nicely if you can find them.
Beer Beef Stew with Thyme Growing up, beef stew was a staple in my diet. Whether it was made-from-scratch by my mother and father or came from a Dinty Moore can. It was something I always looked forward to. The comfort of hearty vegetables slow cooked in a beef-y, herby broth was always my comfort food of choice.
I’m don’t know that there is a more comforting meal in the world than tomato soup and grilled cheese sandwiches. It’s quick and easy, filling, and cheap. I’ve never cared for tomato soup from a can, it’s always so thin and flavorless.
Every time I look at a picture of this pork and poblano stew I want to eat it all over again. This is one of those lick-every-last-drop stews, so good! Here we are, the first week of November, and we still have poblanos in the garden. Every few days I pick a few chiles, char them over direct flame on the gas stove, let them steam a bit in their own heat, and then scrape off the char. Usually we eat them right away, sometimes just with some olive oil and salt drizzled over, or wrapped in a warmed corn tortilla with a little cheese.
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This week’s ingredient was certainly not the most unusual to ever appear in Kitchen Stadium, but that doesn’t mean that the task of impressing the judges was any easier for the Iron Chef and the challenger. In fact, such a well-known ingredient can often be tougher than a more exotic one as the chefs will have to be even more creative to avoid producing dishes that everyone has seen before. Despite its familiarity, it’s well worth having a look at the history of the humble sausage to see where it originated and how it is used in the cuisines of the world. What is sausage? By definition, a sausage is made of ground meat, most often pork and beef, that has been mixed with salt, fat, herbs and spices. It is either sold in bulk or encased in tubes made of natural or synthetic materials.
Why this recipe works: Time-consuming techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. We wanted a recipe that was ready in an hour and relied on supermarket staples.
updated 3/19/2012 4:30:47 PM ET 2012-03-19T20:30:47 Print Font: + - Recipe: Seared scallops with parsnip puree and wilted spring vegetables Adam Zieminski Ingredients For scallops 12 large scallops 2 tbsp vegetable oil 1 cup white wine, reisling or pinot grigio 3 tbsp butter Parsnip puree 5 large parsnips 1 cup cream 3 cups water 5 cloves garlic Kosher salt Wild spring vegetables 1 tsp butter 1 1/2 cup peas 2 handfuls baby spinach 1 cup pea tendrils 1/2 cup water Salt and pepper to taste