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Articles 1 to 12 of 40:
Potato Salad
Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot. Combine the scallions, celery, vinegar, sugar, horseradish and ... [... more]
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Green Salad with Creamy Mustard Vinaigrette
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately. Baby ... [... more]
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Mustard Chicken Salad
Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color. For the dressing, ... [... more]
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Sesame Peanut Noodle Salad
Recipe adapted from Emeril's There's a Chef in My World, HarperCollins Publishers, New York, 2006 Fill a medium soup pot or Dutch oven with water and bring to a boil over high heat. Boil the pasta according to package directions, omitting salt, ... [... more]
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For Soy Sauce-Grilled Shrimp with Spinach Salad:
Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover ... [... more]
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Chocolate Truffles Recipe : Alton Brown : Food Network
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside. Heat the heavy cream and corn syrup in a small saucepan over medium heat ... [... more]
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Campfire Salad
To prepare the oregano vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, sugar, and oregano; season with salt and pepper. Slowly add oil, whisking constantly to emulsify. Set aside. To prepare the salad: To blanch the ... [... more]
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Goat Cheese Mashed-Potato Gratin
In a large saucepan, combine the potatoes, peeled and cut into 1 1/2- to 2-inch pieces, and the garlic, with enough salted cold water to cover the potatoes by 1/2 inch. Bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are ... [... more]
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Grilled Veal or Pork Chops with Marsala Fig Sauce, ...
Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water. Pat chops dry. Mix the grill seasoning, seeds and coriander and ... [... more]
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Bitter Caesar Salad
Combine the anchovy paste, mustard, garlic, Worcestershire and lemon juice, stream in olive oil to form dressing then stir in cheese and lots of black pepper. Add lettuce and croutons or cubed toasted bread and toss to combine. 2 small heads or 1 ... [... more]
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Herb and Sesame Scallops with Orange and Fennel Salad
Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place scallops ... [... more]
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Chickpea Salad
Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper. A few ribs celery and leafy tops, chopped 1 clove garlic, minced or grated then grinded ... [... more]
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