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Heat your oven to 400 degrees F. Line a baking sheet with parchment paper. Using a pairing knife, cut your prosciutto in half lengthwise. Wrap the pieces of prosciutto around the asparagus.
From date nights to holiday gatherings, Ina Garten knows how to entertain with ease. As we look ahead to another fall and winter full of football-watching parties, nights around the fire pit ...
Light a hardwood charcoal fire. Brush the asparagus with olive oil and season with salt and pepper. Grill the asparagus over moderately high heat, turning, until lightly charred and almost tender ...
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Bake, turning bread and prosciutto halfway through, until bread is toasted and asparagus is crisp-tender, about 15 minutes. Remove bread from oven. Using tongs, transfer asparagus to a small plate.
In a small pot of salted boiling water, blanch the asparagus for 2 minutes; transfer to the ice bath to cool. Drain, coarsely chop and transfer to a food processor. Pulse the asparagus until finely chopped. In a large bowl, combine the asparagus with the bulgur, tomato, parsley, scallions, mint, olive oil and lemon juice and toss.
Ina Garten, everyone’s favorite Food Network chef, is back in the news. It’s because the Barefoot Contessa has dropped another recipe from her upcoming cookbook, Modern Comfort Food. If this ...
1. Heat the oven to 400°F. Stir the cream cheese, 1/4 cup Parmesan cheese, black pepper and garlic powder in a medium bowl until the mixture is smooth.