Listing 1791 -
1800
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May 19, 2009
Recipe
For the salad:
3 large fennel bulbs, leafy green tops removed
3 large Belgian endive
1 cup chèvre (goat cheese)
For the vinaigrette:
1/2 cup orange juice
2 tbsp Champagne vinegar
1 tsp...
May 19, 2009
Recipe
2 tbsp water
2 cups rhubarb, roughly chopped into 1/2-inch pieces
1/2 cup granulated sugar
1 star anise
1 cinnamon stick
3 cups strawberries, halved
1/2 cup quick-cook rolled oats
1/4 cup...
May 19, 2009
recipe
To prevent the vegetables and polenta from sticking to the grill, be sure to lightly oil the cooking grate of your barbecue with vegetable or grapeseed oil.
For the polenta cakes:
6 cups...
May 19, 2009
Recipe
1 whole garlic bulb
1/4 cup lemon juice, plus more to taste
2 tbsp Champagne vinegar
1 egg
1/2 cup extra virgin olive oil, plus 3 tsp
1/2 cup canola oil
1/4 cup grated Parmigiano-Reggiano,...
May 19, 2009
Recipe
1 lb broccoli or kale raab
Olive oil to taste
2 red onions, peeled and sliced into
1/4-inch rounds
Balsamic vinegar to taste
1 tsp red chile flakes
Salt and pepper to taste
Toss broccoli or...
May 19, 2009
Recipe
4 medium peaches, halved, stones removed
2 tbsp sifted confectioner’s sugar
1/2 750 ml bottle port
1/2 cup granulated sugar
8 tbsp Gorgonzola dolce
Sprinkle the peach halves with the...
May 19, 2009
Recipe
It’s important to have a few dishes in your entertaining arsenal that you can rely on, and you should have no trouble keeping juicy tomatoes on hand for last-minute grilling.
Follow these steps...
May 19, 2009
A hearty peasant dish that's open to interpretation
May 19, 2009
Recipe
Ingredients
1½ pounds pork belly, cut into 1-inch cubes*
2 large white onions, peeled and finely diced
4 celery stalks, peeled and finely diced
2 large carrots, peeled and finely diced
1...
May 19, 2009
Recipe
Always taste fresh dandelion greens before cooking them, as their bitterness can vary greatly. If they are too bitter for your taste, blanch them in boiling water for 1-3 minutes before adding...
Listing 1791 -
1800
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