In a 10-to-12-inch saute pan, heat the olive oil over medium heat until smoking.
Reduce the heat to medium low and simmer gently for 2 to 3 minutes.
In a large frying pan, heat 2 tablespoons canola oil over medium heat.
Lower the heat to medium and add enough water to cover the meat.
Turn up the heat to medium-high and toss in the chard leaves.
Increase the heat to medium, add the rice and cook, stirring constantly, for 1 minute, until the grains are thoroughly coated with butter.
Lower the heat to medium, add the onion and bell pepper to the pan, and stir them around until they soften, 2 to 3 minutes.
Heat a 10-inch nonstick skillet over medium heat.
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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.
Melt 1 tablespoon of the butter in a heavy, large skillet over medium heat.
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.
Toss in the chard stems and the onion, turn the heat up to medium-high, and stir-fry for about 5 minutes.
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.
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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Bring to a simmer over medium heat.
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Heat 1 tablespoon of the butter with the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat until the butter melts and sizzles.
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.
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