Sentences with phrase «flavor of dishes at»

Keeping a variety of nuts and nut butters on hand can amp up the texture and flavor of dishes at a moment's notice.

Not exact matches

Sure, I love adding one new dish, altering a spice, launching an new squash entrée, and gently easing in a new tradition into the fabric but overall, I want the menu to be a backdrop of flavor and the real offering to be, the company at hand.

I'm tellin» ya, it's another surefire way to stick to your New Years Resolution of cooking more meals at home.I absolutely love the complexity of flavors in curry dishes.

The small amount of acid added at the end of cooking will enhance and sharpen the other flavors of the dish.

The smoky jalapeno flavor sets this one apart from others, and makes this one of the top side dishes at the upscale steakhouse chain.

The flavors of muhammara are quite strong and can thus easily stand out at the dinner table, so make sure you enjoy it as a preface to a meal with equal amounts of density and flavor, like a roasted chicken or beef dish.

It's best to prepare this dish in the summer, when tomatoes are at the peak of ripeness, sweet, and full of flavor....

They're quick, easy, and pack a lot of flavor into one little dish that needs to be cleaned at the end.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroneAt Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroneat The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeFlavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeflavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

In every dish here at Civico 1845, you can taste the natural flavors of each ingredient we use.»

All the ingredients can be found at any supermarket, but the combination of habanero, thyme and allspice flavor gives this dish the exotic flavor of the Caribbean.

Incredible collection of spices that you must have in your pantry and at your next barbecue to season and enhance the flavor of all your favorite dishes.

The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast

Sonoma Wine Country Weekend Reveals Renowned Chefs Set to Dish Up Locally - Inspired Delights at Taste of Sonoma Sonoma Wine Country Weekend, presented by Visa Signature ®, is thrilled to announce the acclaimed local chefs who will be showcasing the regions best flavors at the Taste of Sonoma festival...

If you're afraid of tofu, this might be the dish for you because the southwest flavors and spices will make you forget you added tofu at all!

Excellent combination of flavors, I love the flavor of tahini in dishes and shudder at people adding peanut butter instead since the taste is so different, and because I don't like peanut butter.

MexGrocer has a wide selection of whole dried chile peppers, ground chile peppers and spices, whole spices, and other spices as well as herbs and teas for you to choose from to make your teas at home and give your dishes an authentic Mexican flavor and aroma.

This is the perfect vegan side dish to serve at Thanksgiving, or to make when you're just craving those flavors but don't want the fuss of an entire 8 course meal!

Hot honey is trending in restaurants and you can bring the same slap of flavor to all kinds of dishes that you eat at ho...

I came home jazzed at the prospect of replicating at least some of the flavors in the dish in a simplified mid-week version for the home cook.

I now save the sweets for the desserts, and do my best to keep my dishes savory, or at least to add an element of spice, to keep the flavors balanced.

Make sure to use summer tomatoes at the peak of their flavor, as that's what this dish is all about!

The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Haute Apple Pie: Mississippi Mud Pie Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast

Coming at the end of the meal, the dish reprises the flavor of the stuffed dates because each bite packs enormous punch as the sweet, savory, and acidic flavors come rushing forward.

Anne Strawberry At Home With Kim Bake Your Day Barbara Bakes Bell» alimento Bev Cooks Cake Duchess Closet Cooking Cookies with Boys Cookin» Canuck Dine and Dish Family Friends and Food Fat Girl Trapped in a Skinny Body Flavia's Flavors Foodie With Family For the love of cooking Good Life Eats Grumpy's Honeybunch Hungry Housewife Ingredients, Inc Itzy's Kitchen Jersey Girl Cooks Kalyn's Kitchen Katie's Cucina La Cuisine d'Helene LaBella Cook Meal Makeover Moms Meet Me in the Kitchen Megan's Munchies Mommy's Kitchen Mom's Cooking Club More Than Burnt Toast Mountain Mama Cooks One Spicy Dish Panini Happy Perry's Plate Picky Palate Proud Italian Cook Real Mom Kitchen Reluctant Entertainer She Wears Many Hats Taste and Tell The Leftover Queen The Little Kitchen The Merry Gourmet The Pioneer Woman The Recipe Girl Tidy Mom Two Peas and Their Pod With Style & Grace Vanilla Sugar Zesty Cook

Initially hired as Sous Chef for Eddie V's San Diego, in 2015 Garcia was named Executive Chef for the locale — one of twelve this brand boasts across the U.S. Garcia's current culinary endeavor is to ensure all dishes at Eddie V's San Diego are prepared in a way that elevates natural flavors and are presented in classic fine - dining fashion, where the proteins take center stage.

Don't be scared or angry at us; the veggies aren't burnt, they're just deeply caramelized and will add lots of flavor to the final dish.

At dinner, I like to start with a few tapas - size dishes from the «vegetables» section of the freewheeling menu, which incorporates the flavors of Spain, Mexico, the Mediterranean, and the American South.

Why it works: «For this unique twist on traditional lamb that uses a spicy - sweet sauce on the ribs, a not - too - oaky Cabernet Sauvignon perfectly balances the flavor profile and brings out the subtle spice of the dish,» says Matias Vergara, sommelier at Meat Market in Miami Beach.

On another lentil note: I have to say that I tried one of the lentil and rice casserole dishes from your cookbook this weekend and was amazed at the flavor combination.

Part of the reason is time: after it's made, the dish is left at room temp for 20 minutes to allow the green beans to absorb more flavor.

Flynt Payne, Executive Chef at the Inn of the Anasazi in Santa Fe, New Mexico, offers a unique side dish recipe which combines unusual flavors with fabulous results.

That definitely has impacted the food at EMP and NoMad, but also I'll find ways to incorporate dishes and flavors from my childhood into the menu — the milk and honey dessert is a great example of that.

But that long cooking time also allows you to add small amounts of a few choice flavor boosters right at the beginning, and let them suffuse the finished dish with even, subtle flavor.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

At Tapestry, flavor is foremost, and the threads of flavor Saran draws from the world over are interwoven in dishes of refreshing originality.

All the ingredients can be found at any supermarket, but the combination of habanero chiles, thyme and allspice gives this dish the exotic flavor of the Caribbean.

The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Haute Apple Pie: Mississippi Mud Pie Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast

After more than two years of performing comedy in Los Angeles, she found her calling in the kitchen and, after enrolling in the International Culinary School at the Art Institute, started her own catering company.Her healthy and flavor - packed cooking style has made her a fan favorite among thousands of home cooks and food lovers looking for healthy options that don't sacrifice taste.In her newest video course, The Complete Guide To Gluten - Free Eating, she shows you how to whip up amazing gluten - free dishes.

In fact, everything I make is very, very easy, but I prepare at least five different options of small dishes with varying flavors and no particular theme.

Since I love my pasta and bread (in case you haven't noticed) I try to keep my obsession at bay by coming up with dishes that pack tons of flavor and...

Though they are often seen in dishes at gourmet restaurants because of their delicate flavor and sophisticated presentation, they are simple to grow on your own and cost very little once you have the supplies.

Unrefined sunflower oil is less heat - stable (and therefore well - suited to dishes that are either raw or cooked at low temperatures); but, will retain more of its original nutrient content, flavor, and color (light - amber).

Kale is one of the healthiest vegetables around and you can ensure maximum nutrition and flavor by cooking it properly, or not cooking it at all; kale makes a crunchy, enticing addition to all manner of raw dishes.

The real thing is nothing short of ambrosia drizzled at the table on mild tasting dishes or desserts where its intensely sweet and complex flavor can really shine.

Stuffed Acorn Squash is a super easy main or side dish to have at your next meal that is full of flavor and plant protein.

I let the pork marinate in the spice marinade for at least a day which really takes the flavor of the dish to another level.

But it's like gazing at an elaborate dish that has been smothered in layers of plastic wrap, defrosted and reheated so many times that the flavor and even the shape have started to go.

The Marvel Cinematic Universe was once accused of dishing up the same rinse - and - repeat origin story over and over again — and while Feige will protest (and has) that each Marvel movie has had its own individual flavor (Thor was a stab at Shakespeare; The Winter Soldier riffs on 70s paranoia thrillers), the franchise has been finding more solid footing in its endeavor to remix all of popular film history through the lens of superheroes.

So when I found these chicken breasts, fragrant with curry and lemongrass, sizzling hot off the grill, at the night market in the French - Colonial town of Luang Prabang in northern Laos, I knew I had tasted a rarity — a chicken dish that would play equally well to health - conscious, convenience - loving North America and flavor - addicted Southeast Asia.