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The stars of this easy lunch idea are the quick-pickled cucumbers and scallions, ... Peaches and Gorgonzola. Photo: Liz Andrew/Styling: Erin McDowell ... Get the recipe. Quick & Easy 68. Jalapeño ...
Make one of these easy 15-minute snack recipes, ... View Recipe. Pickled Tuna Salad. Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco ... This quick, healthy ...
Use the simple, easy technique of quick pickling to transform vegetables and fruits into tangy, crunchy snacks and restaurant-worthy garnishes. Use the simple, easy technique of quick pickling to ...
1. In a saucepan, combine the 2 vinegars and bring to a boil. Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables.
Crust. 1 1/2 refrigerated ready-to-roll pie crusts (Aldi brand got a pretty decent review in one of my favorite cooking magazines) Dumplings. 6 ripe peaches (a freestone peach)
1 cup finely chopped frisée; smoked paprika, for sprinkling; 1 large hard-cooked egg, sliced into 6 rounds; 1 / 2 cup slivered almond; 3 oz fresh goat cheese, crumbled; salt and freshly ground black pepper
Cool to room temperature, then cover and refrigerate at least 12 hours and up to 3 days, turning jars occasionally to pickle peaches evenly. Pat pork dry. Season with salt and black pepper.
5. Preheat the oven to 350°. Arrange the peaches in an 8-by-11-inch baking dish. Pour the rosemary syrup on top and roast the peaches until tender, 40 minutes, basting and turning the peaches occasionally. 6. Scoop the mascarpone ice cream into bowls and top with the peach halves. Spoon the warm poaching liquid over the fruit and serve right away.