All Recipes By Main Ingredient

  • Provencal Pistou

    Provencal Pistou

    In a small saucepan, combine the beans with the bay leaf and 2 cups of the water. Cover partially and...

  • Radish Greens Soup

    Radish Greens Soup

    Gently reheat the soup in a clean saucepan. Swirl in the remaining 3 tablespoons of butter and season with salt and white pepper. Serve in...

  • Cream of Vegetable Soup

    Cream of Vegetable Soup

    Add the whipping cream and season to taste with salt and pepper. Serve very hot, sprinkled with the chervil or parsley and accompanied by crusty bread...

  • Cream of Tomato Soup

    Cream of Tomato Soup

    Add the garlic, basil stalks, thyme, bay leaf, tomato paste and the fresh tomatoes. Season with the sugar, salt and black pepper. Pour in the chicken...

  • Frisee Salad with Poached Eggs and Pancetta

    Frisee Salad with Poached Eggs and Pancetta

    Wash the heads of frisee by soaking them in a bowl of water and then gently lifting them out. Repeat with clean water until the water is clear. Spin or pat...

  • Barley Salad Nicoise

    Barley Salad Nicoise

    In a screw-top jar, combine oil, vinegar, garlic, dill or dillweed, 1/4 teaspoon salt, and pepper. Cover and shake well to mix, set aside...

  • Celeriac Remoulade

    Celeriac Remoulade

    Cut it by hand or in a food processor into fine julienne. Boil water in a large nonaluminum saucepan; add the lemon juice and some salt. Put in the celeriac...

  • Light Salade aux Lardons

    Light Salade aux Lardons

    Use a slotted spoon to transfer the bacon to a large bowl. Add lettuce to the bowl. Add shallot to the pan and cook over medium heat, stirring, until...

  • Lentil & Almond Burgers

    Lentil & Almond Burgers

    Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break...

  • Avocado Tea Sandwiches

    Avocado Tea Sandwiches

    Combine mayonnaise, lemon juice and pepper in a small bowl. Thinl...

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