Six-Onion Pizza
Six-Onion Pizza from Saveur Ingredients: 5 tbsp. extra-virgin olive oil 12 sprigs thyme 2 large white onions, very thinly sliced [...]
Six-Onion Pizza from Saveur Ingredients: 5 tbsp. extra-virgin olive oil 12 sprigs thyme 2 large white onions, very thinly sliced [...]
Arugula and Pear Salad with Maple Vinaigrette by Sara Quessenberry for Real Simple Ingredients: 1 tablespoon maple syrup 1 teaspoon [...]
Rosemary Flatbread with Blue Cheese, Grapes, and Honey from Yeast Bakery, Nashville TN, for Food & Wine Ingredients: 1 envelope [...]
Honeycomb and Cheese Plate Appetizer by Kelly Yandell Ingredients: a jar of honeycomb with honey several selections of cheese Marcona almonds a baguette [...]
Domatasalata Horiatiki (Country Greek Tomato Salad) from Eleanor Rayl I learned to make this salad while studying in Greece during college; [...]
Mashed Potato Croquettes from Bon Apetit Ingredients: 2 large egg yolks 2 cups cold mashed potatoes ½ cup grated Parmesan [...]
French “Peasant” Beets from Food 52 Ingredients: 4-6 beets with greens 1 bunch Swiss chard 3 tablespoons butter 1 shallot [...]
Maple Glazed Breakfast Bread Ingredients For the Bread: 2 tbsp. butter 3/4 cup milk 3 teaspoons active dry yeast 2 [...]
Butternut Squash and Kale Strata with Multigrain Bread from Food & Wine Ingredients: 2 1/2 tablespoons unsalted butter, plus more [...]
Ploughman's Lunch 2010, Ina Garten Ingredients: Fig or lemon leaves, for decoration (or any edible green leaves) Chunk of good [...]