Search results
Results from the WOW.Com Content Network
Garten's recipe calls for 81% lean ground chuck, which keeps the dish from being too fatty. You can look for 85/15 ground beef, which is 85% lean beef with 15% fat, or 80/20.
This Caesar salad recipe is a family heirloom, passed down from father (who worked at the Hotel Caesar in Tijuana, where the salad was born) to daughter.
1. In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
1. Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
Garten's potato-fennel gratin recipe appeared in her very first cookbook, "The Barefoot Contessa Cookbook." It only requires a few main ingredients: russet potatoes, one small fennel bulb, yellow ...
For premium support please call: 800-290-4726 more ways to reach us
A Caesar salad (also spelled Cesar, César and Cesare) is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime juice), olive oil, eggs, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan and black pepper.
The Caesar salad was invented by Caesar Cardini in Tijuana, Mexico on July 4, 1924. For 100th anniversary, learn the origin, Ceaser salad recipes and trivia facts. The Caesar salad turns 100 today!