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Showing 4,511 - 4520 of 5,151 results for french
Vanilla Rice Pudding with Glazed Oranges, Orange-Cardamom Madeleines and Orange Sabayon
Recipe
| Courtesy of Lynn Crawford
- Total Time:
- 3 hours
Thank You Dinner
Episode
| From:
Barefoot Contessa
Running a store’s no mean feat. Ina should know--she ran a deli for 20 years. When a local store manager asks her to help with a thank you meal for his staff, she says yes right away. It’s a French inspired menu of Provencal soup with spoonfuls of pungent green pistou, seafood platters with two zesty sauces sauces and for dessert–coconut madeleines--tiny morsels of light as air sponge. The party will be held right in the middle of the shop and the staff just has to set the table.
Legends: Alex Guarnaschelli
Episode
| From:
Chopped
Four champions return to the kitchen as favorites of legendary judge Alex Guarnaschelli. The winner will return for the tournament's grand finale, with Alex as their sous chef. In the first round, a French pastry and a richly flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors. A lowbrow, universally beloved item is in the entrée basket. Then, the two chefs who make it to the dessert round have ambitious plans for some of Alex’s favorite sweet ingredients, but only one champ can advance in this Chopped Legends tournament!
Supermarket Swap
Episode
| From:
Mary Makes It Easy
Mary Berg loves a grocery store shortcut to make cooking smarter, not harder. Starting with bagged slaw, Mary cooks up golden brown Japanese Okonomiyaki-inspired pancakes, topped with tonkatsu sauce. Then, Mary shows how to jazz up a store-bought rotisserie chicken by turning it into Quick Coq au Vin that will wow any table. For a weekend treat, Mary makes Butternut Squash and Kale Strata, using pre-cut butternut squash, frozen chopped kale and day-old bakery loaf. She finishes with a Creamy French Onion Dip, made with frozen pre-chopped onions, perfect for dipping pita, chips or crudités.
New Year, New Brunch
Episode
| From:
The Kitchen
The Kitchen is rolling out new flavors and fun twists on classic brunch staples for a New Year's brunch. Sunny Anderson makes her Breakfast Steak and Eggs with Chimichurri, and then the hosts share new takes on jam, jelly and marmalade with a Jam Glaze, Marmalade Salad Dressing and "It's Apple Thyme!" Glazed Bacon. Jeff Mauro makes his Lemon Blueberry French Toast Bake, and Katie Lee prepares her Avocado Toast Panzanella. Food blogger Benjamina Ebuehi stops by to share her Blood Orange Olive Oil Upside-Down Cake before the hosts show and taste some new ingredients inspired by foods they already love.
Ultimate Guide to Sides
Episode
| From:
The Kitchen
The Kitchen whips up everyone's favorite Thanksgiving side dishes and shares tips for making enough room in the oven for them all. Sunny Anderson heats things up with her Cheesy Bacon Cornbread Dressing, and Marcela Valladolid makes an Herb Roasted Acorn Squash that is sure to be a star on any table. Try two new twists on mashed potatoes with Katie Lee's French Onion Potatoes and Geoffrey Zakarian's Pomme Duchess. For dessert, Jeff Mauro serves up a treat with his No Bake Pumpkin Ice Cream Pie. A special guest joins the gang as they toast the holiday with Geoffrey's Butternut Squash Sidecar.
