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  2. Aspic - Wikipedia

    en.wikipedia.org/wiki/Aspic

    Aspic is often used to glaze food pieces in food competitions to make the food glisten and make it more appealing to the eye. Foods dipped in aspic have a lacquered finish for a fancy presentation. [12] Aspic can be cut into various shapes and be used as a garnish for deli meats or pâtés. [13]

  3. 70 Recipes Prove That Everything Is Better With Bacon - AOL

    www.aol.com/70-recipes-prove-everything-better...

    This simple, 4-ingredient bacon snack is highly addictive. Chewy, sweet and salty with a dash of spice from chile and cayenne powder, this will soon be one of your family favorites.

  4. 25 Non-Traditional Christmas Dinner Ideas to Surprise Your Family

    www.aol.com/lifestyle/25-non-traditional...

    Looking to bring some trending TikTok recipes to the holiday? The one-pot French onion pasta will be the talk of the dinner table. ... Get the Maple Bacon Butter Fan Rolls recipe. ... by adding a ...

  5. Everything Tastes Better with Bacon - Wikipedia

    en.wikipedia.org/wiki/Everything_Tastes_Better...

    Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day is a book about cooking with bacon written by author, food commentator and The Oregonian columnist Sara Perry. The book was published in the United States on May 1, 2002, by Chronicle Books , and in a French language edition in 2004 by Les Éditions de l'Homme in ...

  6. Demi-glace - Wikipedia

    en.wikipedia.org/wiki/Demi-glace

    Demi-glace being reduced. Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple jus lié of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace" (i.e. sans espagnole sauce).

  7. List of foods named after people - Wikipedia

    en.wikipedia.org/wiki/List_of_foods_named_after...

    Coquilles St. Jacques – the French term for scallops, and the Anglo-American term for the popular scallop dish with butter and garlic, owe their name to St. James the Great (died 44 AD), fisherman and first martyred apostle.

  8. Andouillette - Wikipedia

    en.wikipedia.org/wiki/Andouillette

    Some French regions, such as Cambrésis (the area surrounding Cambrai) and Lyonnais, were still including veal right up to the ban. In other regions, pork has been the only meat in an andouillette for more than a century; such is the case with the "andouillette of Troyes ", which is currently the type of andouillette most likely to be ...

  9. Béarnaise sauce - Wikipedia

    en.wikipedia.org/wiki/Béarnaise_sauce

    Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.