Sentences with phrase «on flavors of»

See the PSD news story on flavors of ENSO.

She wrote it to focus on the flavors of various flours, but the recipes are all gluten - free (white rice flour as mostly the base, with other flours added) and everything I have tried has turned out terrific.

Which really makes this drink refreshing and truly take on the flavors of the fruits involved.

Centering on the flavors of Spain and Latin America, La Cosecha Bar + Restaurant in Paso Robles is the bold creation of celebrated chef, Santos MacDonal.

Friendly reminder here that more so than a nonstick or stainless steel pan, the cast iron takes on the flavors of whatever it's cooking.

The cut of meat is so inexpensive, and it takes on the flavors of whatever you season and marinate it with beautifully.

So bring on the flavors of fall!

While Falcinelli loves using tomato sauce as a finishing touch to many dishes, Castronovo will also incorporate it from the start of a recipe: «I love how tomato sauce can act as an amazing braising liquid and the way it takes on the flavors of fish, meat or vegetables.

The only flavors available within the frozen yogurt industry in the early 1980s were variations on flavors of fruit or vanilla.

My Simple Lentil Salad leans heavily on the flavors of apple cider vinegar, and garlic, another great cold summer lunch -LSB-...]

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 Beeroness

These fast and easy Vietnamese lettuce wraps are loosely based on the flavors of that dish.

they are slow to change... and very careful in changes of doctrine because it's not a great idea to jump in on the flavor of the week... until it is fully vetted.

Tempeh takes on the flavor of whatever it's cooked in, making it a versatile way to add heartiness and protein to a meal.

If they are allowed to hydrate in a liquid food (like yogurt, juice or cola) they will take on the flavor of that food.

Spaghetti squash doesn't quite taste like rice, so the flavor was slightly different than a traditional Mexican - style rice bowl, but the squash is very mild and mostly takes on the flavor of whatever you are cooking it with, so it was still delicious.

And depending on the flavor of the soup base as it developed, there might be the optional addition of Madeira, Marsala, Sherry, or cognac.

That's because tofu takes on the flavor of the things it's cooked with.

That way, we can focus on the flavor of the sweet, juicy cherries and the gingery crisp topping.

Eggplant is a great way to stretch your food dollar because it's meaty, rich texture literally takes on the flavor of whatever you're cooking.

The dishes took on the flavor of countries from Morocco to France, right down to the province of dirty Jersey.

Surprisingly, the type of stock used doesn't have as much influence on the flavor of the gravy as you might expect.

Jackfruit, with a pulled pork like consistency and, much like tofu, the ability to take on the flavor of any seasonings or sauces, has become a favorite plant alternative in tacos, sandwiches, and more.

One day when I was staring at an open fridge, trying to decide on the flavor of day, I came up with this idea for Chicken Fajita Pizza.

I use canellini beans for this soup because they are mildly flavored and take on the flavor of the soup.

Pork rinds have this amazing ability to take on the flavor of whatever you spice them with, making these a crave - worthy sour cream and onion «chip.»

It takes on the flavor of the other ingredients used in the recipe such as lemon, strawberry, or chocolate.

This came in incredibly handy for this recipe, which is based on the flavor of bananas.

I'm still not sure what to think of hemp seeds, but as far as I can tell they tend to take on the flavor of the dish they are added to.

The Goodies: Here's where it gets fun: decide on your flavor of smoothie and take it from there.

It depends almost entirely on the flavor of the fresh snow pea, one of nature's great vegetables.

The flavor of the almond milk depends on the flavor of the almonds you use — mine usually taste slightly sweet on their own, so my almond milk tastes slightly sweet, too!

While all green coffee is processed, the method that is used varies and can have a significant effect on the flavor of roasted and brewed Kona.

If they are allowed to hydrate in a liquid food (like yogurt, juice or cola) they will take on the flavor of

However, the home atmosphere was described at trial by a clinical psychologist as «having taken on the flavor of an «armed camp.»»

(Some writers of the period noted that thechickens took on the flavor of grasshoppers, and that they and theireggs became inedible.

Looking to the future, he says the team will be studying in more detail the effects of roasting on the flavor of freshly picked compared to stored cocoa beans.

Berries are perhaps the most difficult to clean because they are so delicate and take on the flavor of anything they come in contact with (vinegar flavored blueberries anyone?).

And, because the powder has such a mild flavor, it makes your smoothies taste delicious by taking on the flavor of the other ingredients.

Best ways to eat it: Tofu takes on the flavor of whatever you cook it in.

This is good because it takes on the flavor of the product being made.

If you are making a light colored sauce, use the stems from this variety as opposed to the leaves, so the sauce will take on the flavor of parsley but will not be imparted with its green color.

Tasty, easy, versatile (takes on the flavor of whatever it's with) and fat loss friendly.

If you're hooked on the flavor of soy, opt for enriched varieties that contain more vitamins and calcium.

Once absorbed into the pho the noodles took on the flavor of the bone broth and away we went.

It can be prepared in many ways and, like tofu, takes on the flavor of its accompanying ingredients.

You may not need the taco seasoning depending on the flavor of Boca burger you choose.

But cauliflower's gift is in shape - shifting ability to mimic a variety of dishes by taking on the flavor of whatever it's cooked with.

[Totally random fact: Jenni was a yoga instructor before health challenges nudged (or shoved) her toward a paleo - style diet, so she may or may not be informed on the flavor of yoga mats.]

They may not resemble the appearance of pasta, but they fulfill the heartiness of pasta and take on the flavor of sauces while adding a huge nutrition punch.