The wail then tails off towards what must be a heart -
pounding flat left turn under the bridge at Tiergarten.
Not exact matches
1 large eggplant (~ 1
pound) 1 teaspoon freshly minced garlic 1/4 teaspoon salt 2 tablespoons tahini 2 tablespoons lemon juice zest of one lemon 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh
flat -
leaf parsley Fresh pita bread or pita chips
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh
flat -
leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1
pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
chopped fresh
flat -
leaf parsley, plus more for garnish 1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary 1 bay
leaf 1 1/4
pounds yukon gold potatoes
2
pounds new potatoes 1/2
pound (or more) chanterelle mushrooms 3 tablespoons butter 3 garlic cloves, pressed Salt Small handful of fresh dill, coarsely chopped, plus a few sprigs for garnish Small handful of
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leaf parsley, coarsely chopped Lemon
1 boneless or semi-boneless leg of lamb (approx. 5 - 7
pounds) 6 - 8 garlic cloves 1 cup
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leaf parsley 1/4 cup fresh mint
leaves 2 teaspoons lemon zest 2 lemons, juiced 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil
4 lamb shanks (about 1
pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh
flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground black pepper to taste
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1
pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh
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leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
ingredients LINGUINE WITH WHITE CLAM SAUCE 8 cloves garlic (thinly sliced) 2 tablespoons extra-virgin olive oil 3 (8 - ounce) bottles clam juice 3 dozen fresh littleneck clams (cleaned) 1 and 1/2
pounds linguini 1/2 cup chopped fresh
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leaf parsley 3 tablespoons freshly squeezed lemon juice Kosher salt
1
pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped
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leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped
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leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1
pound whole wheat penne rigate
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1
pound boneless rabbit meat 1 tablespoon each fresh minced rosemary
leaves, fresh thyme
leaves and minced fresh sage
leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2
pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay
leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and
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leaf parsley — for garnish
1 1/2
pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped
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leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste
Non-stick cooking spray 2-1/4
pounds russet potatoes, peeled and cut into 3 - inch by 1 / 4 - inch by 1 / 4 - inch batons 3 tablespoons canola oil 1 teaspoon kosher salt plus more for serving 1 teaspoon black pepper plus more for serving 4 garlic cloves, minced 2 tablespoons
flat leaf parsley, chopped
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme
leaves 1 tablespoon chopped fresh
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leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5
pounds fresh fava beans, shelled, blanched and peeled 1
pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
1 1/2
pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh
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leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1
pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme
leaves 1 teaspoon minced fresh sage
leaves 2 tablespoons chopped fresh
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leaf parsley 1 bay
leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste
Ingredients 1/2 cup olive oil3 cloves garlic, minced1 / 8 teaspoon dried red - pepper flakes (optional) 2/3
pound mushrooms, sliced1 teaspoon salt1
pound spaghettini3 tablespoons chopped
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leaf parsley1 / 4 teaspoon fresh - ground black pepper.
1/2 onion 4 sprigs of thyme 1 small bay
leaf 1 cup dry small green lentils 1 small bay
leaf Salt and pepper 1
pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped
flat leaf parsley
* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly sliced (if you use the small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2
pounds assorted heirloom tomatoes, preferably in a variety of colors (large tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped
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leaf parsley
6 seitan cutlets (about 1 1/2
pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay
leaf 1 tablespoon minced fresh
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leaf parsley, plus 1/4 cup chopped fresh
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leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme
leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped
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leaf parsley 1/4 cup chopped cilantro 1 1/2
pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2
pound mussels, scrubbed * 1/2
pound cockles or small hard - shelled clams, scrubbed *
salad: 1 1/2
pounds zucchini (3 large or 6 medium) 1 cup green olives, pitted and sliced 2/3 cup loosely packed fresh
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leaf parsley
leaves, chopped 1/2 cup loosely packed fresh mint
leaves, chopped zest of 1 - 2 lemons
4 tablespoons extra virgin olive oil, divided 1 1/4
pounds Portobello mushrooms, gills scraped off, halved and thinly sliced 4 cloves garlic, minced 2
pounds Yukon Gold potatoes, peeled and very thinly sliced (a mandolin is kind of essential) 1/4 cup chopped
flat leaf parsley 1 teaspoon fresh thyme 1/2 teaspoon chopped fresh rosemary Salt and freshly ground black pepper to taste
4 garlic cloves, halved 1
pound of greens, such as Swiss chard, arugula, spinach 1 cup packed
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leaf parsley
leaves 1 cup packed mint
leaves 1/2 cup packed cilantro
leaves 1/2 cup packed tarragon
leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4
pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay
leaf 2 teaspoons fresh chopped thyme
leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup
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leaf parsley, minced 2 teaspoons lemon juice
1/4 cup chopped
flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2
pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper
1
pound dried chickpeas 4 garlic cloves, roughly chopped 1 large onion, cut into 8 pieces 2 tablespoons berbere (or substitute 1 1/2 tablespoons cumin and 2 teaspoons cayenne) 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom (optional) 1 bunch
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leaf parsley, large stems removed 1 bunch cilantro, large stems removed 1 1/2 teaspoons salt (fine salt is best here) 1 teaspoon black pepper 3/4 teaspoon baking soda 1 tablespoon fresh lemon juice 2 tablespoons olive oil
Ingredients: 12 cups Chicken Stock 1
pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2
pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup whole cilantro
leaves, plus 1 tablespoon finely chopped fresh cilantro and a few sprigs for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh
flat -
leaf parsley 1 tablespoon finely chopped fresh thyme
1
pound peeled and deveined large (21 — 25) shrimp 2 tablespoons unsalted butter 1/2 cup dry white wine (Sauvignon Blanc or Pinot Gris) 2 tablespoons fresh lemon juice Zest from one lemon 2 tablespoons minced fresh
flat leaf parsley 1 1/2 tablespoons lemon zest Lemon wedges
1 1/2
pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh
flat -
leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
can crushed tomatoes 1 cup vegetable stock (you can also use chicken or beef stock) 1
pound tuna steak 1 large egg 1/2 cup breadcrumbs a handful of
flat leaf parsley, chopped 1/2 cup basil
leaves, shredded 1/2 teaspoon red pepper flakes salt and pepper to taste
Ingredients 1
pound fingerling potatoes, halved lengthwise 4 hot red chiles 1/3 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 small bunch fresh
flat -
leaf parsley,
leaves picked, stalks finely chopped, divided 2 anchovy fillets 1 (14.5 - ounce) can diced tomatoes Sea salt Freshly ground black pepper 3 shots vodka 1
pound uncooked spaghetti Zest and juice of 1 lemon Extra-virgin olive oil for drizzling, optional
1
pound pumpkin or winter squash 2 tablespoons extra-virgin olive oil 2 large heads Trevisano or red radicchio Salt and freshly ground black pepper 2/3 cup whole - wheat fettuccine pasta Leaves from 1 sprig
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leaf parsley
● 1/2
pound ripe tomatoes, any variety ● 2 stalks celery ● 2 avocados, ripe but firm ● 2 red bell peppers ● 1 cup pickled onions ● 1 large English cucumber, seeds removed ● 1/2 cup
flat -
leafed parsley, chopped ● 2 tablespoons fresh oregano, chopped ● 1/3 cup extra virgin olive oil ● 1/4 cup lemon juice ● salt and pepper to taste
The 3,564 -
pound Maxima drives through the corner
flat and predictably; we see the 2,015 -
pound Datsun in the rearview mirror skate through sideways, its body leaning hard to the
left.
With 400 hp and 325
pound - feet of torque, the 4S version of the 911 Carrera's 3.8 - litre
flat six - cylinder engine can't match the ratings from AWD GT rivals like the $ 100,895 BMW 650i xDrive (443 hp; 479 lb - ft) or $ 106,280 Nissan GT - R (545 hp; 463 lb - ft),
leaving the Porsche one second behind the Nissan in the run from zero to 100 km / h.