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Here, instead of the mustard that’s included in many classic potato salad recipes, sour cream, vinegar, and briny pickles team up to lend a lovely amount of tartness to cut through the richness ...
I originally found Ina Garten's recipe for potato-fennel gratin on the ... 1 pound russet potatoes (2 large ones) 1 small fennel bulb. ... more comforting than potatoes mixed with heavy cream and ...
It features unpeeled red potatoes, half-and-half, sour cream, butter, and freshly grated parmesan cheese. ... Get the full recipe for Ina Garten's potato-fennel gratin here.
Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise. Cut each half lengthwise into 4 wedges and remove the cores. Lay the wedges on a rimmed baking sheet and add olive oil to a depth of 1/4 inch.
Preheat the oven to 325°F. In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until fragrant and dry, about 20 minutes, stirring occasionally.
1 pound russet potatoes (2 large ones) 1 small fennel bulb. ... with perfectly cooked potatoes and a deliciously cheesy cream thanks to the Gruyère. ... Get the full recipe for Ina Garten's ...
Garten's potato-fennel gratin recipe appeared in her very first cookbook, "The Barefoot Contessa Cookbook." It only requires a few main ingredients: russet potatoes, one small fennel bulb, yellow ...
Ina Garten's Sour Cream Cornbread by Ina Garten Say goodbye to dry, bland cornbread, thanks to this recipe, which uses sour cream for moistness and two sticks of buttery for a rich flavor.