Preheat the oven to 375°. In a food processor, pulse the spinach, parsley, arugula, chives, and mint until finely chopped. Scrape into a small bowl. In a 10-inch ovenproof nonstick skillet, heat the 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderately low heat, stirring occasionally, until
Say “no more” to the same old spreads and dips and go for something innovative and different. Our easy recipe for sweet chili mayonnaise makes a creamy spread that doubles as a sauce for fried chicken fingers, chips, crudités, or fish or mozzarella sticks, among many other dishes. Just three ingredients and five minutes are
Quick and easy, grilled avocado is a brilliant addition to any backyard barbecue. Avocados become soft and creamy on the grill with a fantastic smoked flavor. They take just minutes to prepare and cook and are an ideal pairing for your favorite barbecued foods. Grilled avocado makes an excellent vegetarian, vegan, and gluten-free side, whether
AJStone|Sept. 25, 2013 6:48 pm EST Maryland-Style Crab Cakes Adapted from Food & Wine Magazine, you can never go wrong with these crab cakes by our contributor Allison Stone. The recipe is kid friendly and easy to make, especially when you have guests over! 1/2 cup mayonnaise 1 egg, beaten 1 tablespoon dijon mustard 1
At Delish, we firmly believe you don’t have to be a trained chef to make insanely delicious food. It’s why we launched Insanely Easy Weeknight Dinners, a recurring series dedicated to simple meals the whole family can enjoy together. Well, pull up a dining chair because we’re partnering with Coca-Cola and asking real-life Delish fans
F&W Star Chef » See All F&W Chef Superstars Restaurant: Underbelly (Houston) Experience: Brennan’s, Catalan (Houston) Education: Art Institute of Houston What dish are you best known for? My braised goat with Korean-style dumplings, which are a takeoff on classic Korean cuisine. We float steamed rice sticks in a kimchi stew. Then we sear the
Ingredients:1⁄2 cup olive oil1 small yellow onion, roughly chopped1 garlic clove, minced1 (28-oz.) can whole peeled tomatoes, crushed by hand1 tbsp. sugarKosher salt and freshly ground black pepper1 tbsp. unsalted butter1⁄2 cup flour3 eggs, lightly beaten1⁄2 cup Italian breadcrumbs6 tbsp. grated parmesan cheese4 chicken breasts (about 1 1/2 lbs.)8 oz. mozzarella cheese, thinly sliced and
Photo by James Ransom Serves 2 Author Notes This is a cheat’s spring meal in that two of the three main ingredients (peas and breadcrumbs) are frozen… but when the peas pop in your mouth with the fresh lemon and mint and you mix the creamy burrata with the crispy breadcrumbs, I promise it’ll satisfy
Be the first to rate & review! 2 Photos I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food–I hope you enjoy! Submitted by Aimee
