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Provençale

Summer Polenta with Chimichurri and Tomatoes Recipe | SAVEUR

NYT Cooking: Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You do...

Without the heaviness of a red sauce, instead embracing the summer's bounty of gorgeous tomatoes and fresh basil

NYT Cooking: These <em>chilaquiles</em> are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two ...

NYT Cooking: Scott Conant's Spaghetti With Fresh Tomato and Basil Sauce

This heirloom tomato sauce tastes like summer, even when it's been in the freezer for 6 months.

NYT Cooking: Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.

Cheesy Tomato Pie Recipe on Food52 recipe on Food52

Penne ala Vodka/Nigella Lawson

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