おしゃれなテーブルとはほど遠いけど。毎日穏やかに、家族で食卓を囲むことが一番の幸せと思って暮らしています。 一緒にテーブルを囲む 友達＆下宿人さんを、随時募集中です♪
View this post on Instagram This Peach Caprese Salad showcases another juicy summer gem: ripe fresh peaches. Paired with mozzarella and a simple lemon-and-oil vinaigrette preserve the simplicity of this salad with a twist. Recipe link in profile. #cookscountry #caprese #peaches #summerproduce #farmersmarket #peach #salad #mozzarella #recipe A post shared by Cook's Country (@cookscountry) on Jul 17, 2019 at 8:01am PDT
This Peach Caprese Salad showcases another juicy summer gem: ripe fresh peaches. Paired with mozzarella and a simple lemon-and-oil vinaigrette preserve the simplicity of this salad with a twist. Recipe link in profile. #cookscountry #caprese #peaches #summerproduce #farmersmarket #peach #salad #mozzarella #recipe
A post shared by Cook's Country (@cookscountry) on Jul 17, 2019 at 8:01am PDT
View this post on Instagram Everyone needs their go-to steamed mussels and clams recipe. Right? Well you may not have thought that before, but after trying @ananda_eidelstein's dish, it’s likely to become a house favorite. Grab the recipe at the link in the bio! #rscookingschool Pick up our latest issue on newsstands now! Photograph: @gregdupree Food styling: @chelseaczimmer Prop styling: @cspollen A post shared by Real Simple (@real_simple) on Jul 14, 2019 at 3:00pm PDT
View this post on Instagram Thai-Style Chicken and Prawn Fried Noodles (Pad Thai) 😍 A post shared by Proper Tasty (@proper_tasty) on Jul 16, 2019 at 2:02am PDT
Thai-Style Chicken and Prawn Fried Noodles (Pad Thai) 😍
A post shared by Proper Tasty (@proper_tasty) on Jul 16, 2019 at 2:02am PDT
View this post on Instagram Make a complete roast chicken dinner in a bundt pan! . . . @courtrada is on a mission to try the best meaty dishes in the country on her new series, #Carnivorous! Back-to-back new episodes start @ 1|12c! . . . Get the recipe for Bundt Pan Roast Chicken with Potatoes on FoodNetwork.com! A post shared by Food Network (@foodnetwork) on Jul 14, 2019 at 7:01am PDT
Make a complete roast chicken dinner in a bundt pan! . . . @courtrada is on a mission to try the best meaty dishes in the country on her new series, #Carnivorous! Back-to-back new episodes start @ 1|12c! . . . Get the recipe for Bundt Pan Roast Chicken with Potatoes on FoodNetwork.com!
A post shared by Food Network (@foodnetwork) on Jul 14, 2019 at 7:01am PDT
View this post on Instagram Who else is instantly drooling over this one-pan creamy gnocchi with sausage? 😍 (check out @saltandlavender for the recipe) A post shared by Kitchn (@thekitchn) on Jul 12, 2019 at 7:30am PDT
View this post on Instagram "My husband commented, 'It tastes like Italy.'" Here's how to make @clarkbar's Pasta With Green Puttanesca: 1 pound spaghettini or spaghetti ½ cup extra-virgin olive oil 10 anchovy fillets ¼ cup drained capers 1 cup pitted and sliced green Cerignola or Picholine olives 10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves ⅓ cup chopped scallions including greens ½ teaspoon crushed red pepper flakes 12 cups baby spinach leaves (11 ounces) ½ cup torn basil leaves Kosher salt, to taste Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves. A post shared by NYT Cooking (@nytcooking) on Jul 11, 2019 at 6:57am PDT
"My husband commented, 'It tastes like Italy.'" Here's how to make @clarkbar's Pasta With Green Puttanesca: 1 pound spaghettini or spaghetti ½ cup extra-virgin olive oil 10 anchovy fillets ¼ cup drained capers 1 cup pitted and sliced green Cerignola or Picholine olives 10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves ⅓ cup chopped scallions including greens ½ teaspoon crushed red pepper flakes 12 cups baby spinach leaves (11 ounces) ½ cup torn basil leaves Kosher salt, to taste Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.
A post shared by NYT Cooking (@nytcooking) on Jul 11, 2019 at 6:57am PDT
View this post on Instagram This Creamy Cucumber Salad is the perfect summer side dish that you should definitely consider swapping your traditional coleslaw out for 😍Click the link in our bio for the recipe! (Image & Recipe: @wellplated) A post shared by Kitchn (@thekitchn) on Jul 11, 2019 at 5:00am PDT
This Creamy Cucumber Salad is the perfect summer side dish that you should definitely consider swapping your traditional coleslaw out for 😍Click the link in our bio for the recipe! (Image & Recipe: @wellplated)
A post shared by Kitchn (@thekitchn) on Jul 11, 2019 at 5:00am PDT
