Melt 1 tablespoon of the butter in a heavy, large skillet over medium heat.
In a 10-to-12-inch saute pan, heat the olive oil over medium heat until smoking.
Add the tomatoes and basil, and cook over a medium heat for 25 minutes, until the sauce thickens.
Toast the fennel seeds in a small skillet over medium heat just until they start to change color.
Melt the remaining 2 tablespoons butter in the same skillet over medium heat.
In a large frying pan, heat 2 tablespoons canola oil over medium heat.
Put the pan over medium heat and cook staying close by until the sugar turns a deep caramel color.
If you have a gas grill, preheat by using the burner on only one side, on medium heat, for about 15 minutes.
If the scallops have cooled too much, return them to the pan with the sauce to warm very briefly over medium heat before serving.
In a dry skillet over medium heat, lightly toast the chilies.
In a 10-inch ovenproof pan with a tight-fitting lid, briefly heat the cumin, coriander, and cardamom over medium heat to toast, shaking the pan to prevent scorching.
Next step: In a saute pan over medium heat, add 1 tablespoon of whole allspice, and 1 tablespoon of whole cloves (couple cinnamon stocks is good too) until fragrant.
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Heat a 10-inch nonstick skillet over medium heat.
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Bring to a simmer over medium heat.
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Heat 1 Tbs. olive oil in a large Dutch oven (big enough to accommodate the pork loin easily) over medium high heat, add the pork to the pot when very hot, and sear until golden all over, turning as necessary, about 6 to 8 minutes in total.
To achieve that, grill the ears over medium-high heat and rotate them as they brown.
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Pour the turkey stock into the pan and turn the two burners on medium-high heat.
Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.
Warm the oil in a Dutch oven or large casserole over medium-high heat.
Bring the liquid to a boil over medium-high heat and cook 1 to 2 minutes, until it reduces by half.
Cover and cook over medium-low heat for 15 minutes, stirring from time to time, until the pear pieces are softened.
In a large, heavy skillet, warm the oil over medium-high heat.
First make the Japanese soup stock, or dashi: In a 4-quart saucepan, combine 3 quarts of water, the kelp, and bonito flakes and place over medium-low heat.
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