Onions & Garlic
1648 recipes found
Golden Couscous
Jellied Fish Broth
Creamy Lobster Sauce
Tomato-Vegetable Sauce
Grilled Swordfish With Smoked Tomato Salsa
Grilled Artichokes With Whole Garlic Bulbs
Hot Onion Rings
What’s better than a big platter of blazing-hot onion rings? We can't think of a thing. For best results, use sweet onions like Vidalia or Walla Walla in this recipe. The sweetness of the onions pairs well with the spice of the cayenne.
Curried Lentils And Vegetables
Duck Tamales With Mole Sauce
Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew from a diverse selection of ingredients. Here, duck serves as the filling in tamales smothered in mole sauce. It’s a rich, satisfying dish for a weekend project.
Duck Confit
Peasant Tomato Soup
Carbonnades of Chicken
Rice Pilaf With Parsley and Thyme
This classic recipe is a great way to upgrade your meal. It only takes a few minutes longer to cook as plain rice, with a few added ingredients. Pierre Franey served this alongside chicken and seafood in sauce, but feel free to pair it as you wish. It has a subtle flavor that won't clash with sauces or spices.
Marian Burros's Onion Confit
Cajun-Style Stuffed Rabbit Legs
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
Southern Style Barbecued Quail
Karen Lee's Charred Sesame Pheasant
Terrine of Rabbit in Aspic
Quick Salsa
Pierre Franey's Potato Pancakes
Fish Stock with Red Wine (Fumet de Poisson Au Vin Rouge)
Classic Pesto
Mimi Sheraton's Potato Pancakes
Plenty of onion, salt and white pepper are essential to the character of potato pancakes, and I have also adopted the custom of stirring in some minced parsley for a fresh and verdant accent. Occasionally, and especially if I am serving sauerbraten, I grate in two or three tablespoons of peeled apple, the drier varieties, such as Golden Delicious, being best suited to this purpose. These should be prepared and fried as close to serving time as possible.
Skillet Chicken With Mushrooms and Caramelized Onions
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.