Top Rated Chervil Recipes
/https://www.thedailymeal.com/sites/default/files/image-not-available-thinkstock.jpg "Creamy Pumpkin and Mussel Soup Recipe")
Who says the French don’t celebrate Thanksgiving? If they live stateside, chances are you’ll find a turkey as the centerpiece of the table come Thanksgiving Day. You might also find a version of this fanciful and playful soup, which takes an iconic ingredient — pumpkin — and gives it some French flair. If you’re using fresh pumpkin, save the shell for serving the soup.
View Recipe/https://www.thedailymeal.com/sites/default/files/recipe/2016/8%20-ThinkstockPhotos-518327318.jpg "Scrambled Breakfast Skillet")
Combine soft scrambled eggs with your favorite spring vegetables, and crispy bacon for the perfect seasonal scramble.
View RecipeIn 1846, curry’s place in the hearts and minds of the British people was forever fixed when William Makepeace Thackeray wrote "Poem to Curry," with its sweeping conclusion, "Tis, when done/A dish for Emperors to feed upon." So as it turns out, St. John’s vegetarian curry is British to the core, although some Brits do lament its kudzu-like way of overtaking fish and chips as the national dish. It starts with a quick sauté of onion, celery, and garlic in butter, along with a heaping spoonful of curry powder. Chickpeas are used here for a vegetarian source of protein, but any large legume will do, including fava beans or giant white butterbeans.
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Start off your Easter weekend extra early by doing as the Germans do and celebrating 'Green Thursday.' This chervil soup is a classic dish that lots of Germans enjoy every Maundy Thursday.This recipe is courtesy of Abel and Cole.
View RecipeDon't know what to do with your leftovers after Thanksgiving? Put them into this easy dish!
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Can't decide between salmon or tuna tartare? Parfait them.
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View RecipeCook up this traditional dish. Your family and friends will love this hearty meal especially during the time of fall.
View RecipeWhat's the secret to the fantastic crust in this easy fish dish? Why, crushed potato chips. There's nothing wrong with having a little fun in the kitchen, and this dish, currently on the menu at The Shed at Glenwood in Atlanta, is definitely fun to make.
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View RecipeRich, creamy, and light as air—this is a really nice, simple way to serve asparagus. During its season, I like to eat local asparagus whenever I can. Use a mixture of white and green if possible—the contrasting colors and subtly different flavors are great together. Borage is not so easy to find in stores but if, like me, you grow the herb in your garden, scatter a few flowers over the top just before serving.Excerpted from SPRING by Skye Gyngell by arrangement with Quadrille Publishing, distributed by Chronicle Books, Copyright © 2016 by Skye Gyngell.
View Recipe/https://www.thedailymeal.com/sites/default/files/2015/04/08/lemon-chicken-rice-soup-recipe%20crop.jpg "Slow Cooker Lemon Chicken and Rice Soup")
Try this delicious Slow Cooker Lemon Chicken and Rice Soup that is loaded with flavor.Click here to see 101 Ways to Cook ChickenClick here for more of the 101 Best Slow Cooker Recipes
View RecipeHere's how to make a perfect, fluffy omelette for a crowd. Topped with watercress and roasted mushrooms, it's a complete breakfast or hearty brunch dish. Serve with a side of roasted potatoes and green beans for the perfect accompaniment.
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View RecipeFor this recipe, which replicates a clambake at the beach, we use the grill in two ways: first, as a direct heat source, and second, almost as an oven. Most serious grillers dangle the probe end of a remote thermometer through the vent of the grill cover. This measures the temperature of the grill environment but not the actual cooking surface. We believe it is more useful to know the temperature where you are actually cooking the food, so we use what we refer to as the potato trick. Cut a potato in half and insert the probe through one half. Set the potato with the probe directly on the grate. The potato anchors the probe, so it will relay information in a steady fashion. This way, you know the temperature throughout the cook time.This recipe is from the Grill to Perfection cookbook. Click here for a list of places you can buy a copy.
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