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Fresh ginger, garlic and chilies all simmer with the fish in a parchment pouch. And the peel of orange or clementine gets a second life as flavoring here, minimizing food waste. Miso-Glazed Salmon ...
3. Light a grill. In a large nonstick skillet, heat the 1/4 cup of olive oil. Add the garlic and shallots and cook over moderately high heat until golden, about 2 minutes. Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart.
Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl. When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering.
Soak the wrapper in hot (but not boiling) water for 30 seconds, or until softened. Carefully lift out of the water. Place on a cutting board, blot dry, and place a few pieces of halibut in a horizontal line just below the center of the wrap. Top the halibut with the julienned vegetables, lettuce, mint, and cilantro.
Add the remaining dried mushrooms, the thyme sprig and garlic. Remove the saucepan from the heat and let stand for 10 minutes. Strain the morel tea through a double layer of cheesecloth or thick ...
Heat the olive oil in a large skillet or sauté pan over medium-high heat. When hot, add the filets and cook for 3-4 minutes until golden brown on one side. Turn the filets and cook for another 3 ...
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