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Use a sharp knife or a mandoline to slice the zucchini and yellow squash into ⅛-inch-thick slices. Shingle the sliced vegetables on top of the sauce in an alternating pattern, working from the ...
In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost ...
Well, it’s the fall — I love butternut squash and apple soup. Dream dinner party guest list? Jeffrey, Julia Child, Eric Ripert; there’s so many to choose from.
The original ratatouille recipe has the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut. Michel Guérard, in his book founding cuisine minceur (1976), [3] recreated lighter versions of the traditional dishes of nouvelle cuisine. [4]
In a large frying pan, heat the oil over moderate heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
6 small boneless skinless chicken breast halves (1-1/2 lb.); 1 tbsp olive oil; 1 / 2 cup sliced onion; 2 cloves garlic, minced; 1 small eggplant trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
Get Ina Garten's best recipes including chipotle cheddar crackers, cranberry martini, overnight mac and cheese, buttermilk biscuits and more.
6 small boneless skinless chicken breast halves (1-1/2 lb.); 1 tbsp olive oil; 1 / 2 cup sliced onion; 2 cloves garlic, minced; 1 small eggplant trimmed, cut lengthwise in half, then crosswise ...