Search results
Results from the WOW.Com Content Network
Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, until browned. Repeat with the remaining cakes; add more oil to the skillet as needed. Garnish the cakes with the dill sprigs and serve with the sauce.
Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.
"Cook Like a Pro," page 244. This flavorful hash bowl has bacon, sautéed onion, crispy Yukon potatoes, shredded Brussels sprouts, tender short ribs, and a splash of Sriracha for a bit of a kick.
Marcus Samuelsson lecturing at Google in New York City (2007) In addition to his recognition as a world-class chef, Samuelsson is a cookbook author with titles in both English and Swedish. His 2006 African-inspired cookbook The Soul of a New Cuisine received the prize "Best International Cookbook" by the James Beard Foundation .
Next up, Ina’s Easy Oysters Rockefeller reimagines the classic seafood dish with an easy-to-follow recipe that retains all the rich, briny flavors that make it so iconic. This dish takes the ...
Get Ina Garten's best recipes including chipotle cheddar crackers, cranberry martini, overnight mac and cheese, buttermilk biscuits and more.
Ina Garten - Host of Barefoot Contessa; Gabriella Gershenson - TV judge on 24 Hour Restaurant Battle, senior editor Saveur Magazine; Adam Gertler - Host of Kid in a Candy Store; Duff Goldman - Pastry chef/owner of Charm City Cakes, and host of Ace of Cakes and Sugar High
For premium support please call: 800-290-4726