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Heat 4 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 15 minutes or until it's golden brown on both sides and flakes easily when tested with a fork. Remove the fish from the skillet and keep warm. Heat the remaining oil in a 2-quart saucepan over medium heat.
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 ...
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This simple salmon recipe is drizzled with a flavorful marinade of mustard, honey, lemon juice, and olive oil. Serve it up with lemon wedges and fresh chopped herbs like parsley, dill, or chives ...
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.
Spoon the flavored oil over the carrots and finish with parsley. Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside. Recipe courtesy of The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other by Sarah Copeland/Chronicle Books, 2011.
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