Sweat garlic and shallots in butter until soft. Add mushrooms; saute until dry. Add Madeira; cook until dry. Add cream and breadcrumbs; combine. ...

Heat olive oil in saute pan. Add shallots and peppercorns; sweat until shallots are translucent, about 5 minutes. Add dill stem; cook to infuse ...

This is also delicious as a cold salad, served in lettuce cups or over shredded lettuce. Simply cover the bean mixture and refrigerate until ...

Combine all ingredients in bowl. Cover; refrigerate overnight. Adjust seasoning; drain, leaving small amount of basil vinaigrette with ...

Trim crust off bread, then butter each slice. Wash watercress, then chop very fine. Add mayonnaise and seasoning to watercress; mix thoroughly. ...

Saute sesame seeds over high heat until golden. Combine remaining ingredients; add hot sesame seeds. Mix ...

Heat water to boiling; rain in cornmeal, whisking constantly. Add salt to taste. Reduce heat; cook for 30 minutes or until cooked. Line sheet pan ...

Cook potatoes in boiling water until tender but not soft. Pare; cut into 1/4-in. cubes. Repeat for jicama. Combine potato and jicama cubes; reserve ...

Place all ingredients in a blender. Blend on medium speed for 1 minute. Pour on salads, or use as a dip for steamed artichoke leaves. ...

Wash, clean, and dry vegetables. Chop and toss together. DRESSING Blend all ingredients together and toss with ...