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Tautog, or blackfish, is often called the poor man's lobster

  • 1 pound fresh Tautog or blackfish fillet
  • 1/4 cup butter or margarine
  • 2 tablespoon lemon juice
  • 2 tablespoon fresh chives, chopped or 1 tablespoon dried
  • 2 tablespoon fresh parsley, chopped
  • 3 tablespoon fresh dill, chopped or 1 1/2 teaspoon dried
  • dash cayenne pepper to taste
  • paprika to taste
  • 1/4 cup salt, plus more to taste
3.7/5 (145 Votes)

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When it comes to large dinner parties and holiday buffets, we appreciate no-knead recipes more than ever

  • Notes:
  • 3/4 cup (6 ounces) warm water
  • 1 scant tablespoon (1 package) active-dry yeast
  • 1 cup (9 ounces) mashed sweet potatoes (see note below)
  • 1 cup (8.5 ounces) milk - whole or 2% preferably
  • 1/4 cup (2 ounces) unsalted butter - melted
  • 2 Tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 4 cups (20 ounces) all-purpose flour
  • To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.
  • For extra richness, brush the tops with melted butter or egg yolk before baking. So good!
  • These rolls can also be frozen if you're making them ahead of time. Allow the baked rolls to cool completely, wrap them in aluminum foil, and freeze them. To re-heat, let them thaw on the counter and then warm them in a 300° oven for 15 minutes
4.3/5 (56 Votes)

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DorenaLong's Note: This eggless banana bread recipe uses milk/buttermilk as substitute

  • 4 very ripe bananas, mashed
  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup milk or 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla essence
  • 1 pinch salt
4/5 (106 Votes)

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Rinse and dry the scallops well

  • 12 large sea scallops
  • Pinch of kosher salt
  • Freshly ground black pepper
  • 4 tablespoons clarified butter
  • 1/2 cup white sugar, spread on a flat plate
  • 1/2 cup dry white wine
  • Juice of one lemon, freshly squeezed
  • 1 tbsp. finely chopped flat parsley
  • 8 chives
  • 1 tbsp. lemon zest
4/5 (109 Votes)

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These morning buns could easily double as dessert

  • Roll Ingredients:
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/4 cup warm water (100-110 degrees F)
  • 2 tablespoons white vinegar
  • 2 cups milk minus 2 tablespoons, room temperature
  • 2/3 cup cold shortening
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 5 cups flour
  • 2 tablespoons butter, melted, for after baking
  • Filling Ingredients:
  • 2 (8-ounce) packages cream cheese, softened
  • zest of 1 lemon (reserve a little for topping)
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1 egg, room temperature
  • 1 stick salted butter (or 1 stick unsalted butter and 1/4 teaspoon salt), melted
  • Glaze Ingredients:
  • 2 cups powdered sugar
  • 1 table lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 about 1/4 cup milk
  • extra lemon zest
4.6/5 (34 Votes)

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Cube up the Cheese, and cut each Biscuit into fourths

  • 1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits(Make sure it's flaky NOT buttermilk or it will not turn out good)
  • Cubed Mozzarella Cheese (1-1″ cube per Bomb)
  • 2 lbs. of Bacon (1 slice per Bomb)
  • Small wooden skewers (or break in half)
  • Oil for frying (I used Canola)
4.4/5 (50 Votes)

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I keep these ingredients on han for a fast meal and serve it with bread to soak up every last delicious bit

  • 8 cups chicken broth
  • 1 pkg. (9oz.) refrigerated cheese tortellini
  • 1 cup chopped fresh tomatoe
  • 1/2 cup shredded fresh basil
  • 2 Tbsp. Balsamic vinegar
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/3 cup shredded Parmesan cheese
5/5 (1 Votes)

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Place the sliced tomatoes in a single layer on paper towels

  • Crust
  • 2 cups almond meal/flour (I use this brand)
  • 3 cloves of garlic, minced
  • 2 Tablespoons fresh basil, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/3 cup olive oil
  • 1 Tablespoon + 1 teaspoon water
  • Cashew Herb Filling
  • 1 cup raw cashews (soaked in warm water for 30 minutes)
  • 2 cloves of garlic, minced
  • 3 Tablespoons fresh lemon juice
  • 1/4 cup fresh basil, diced
  • 2 Tablespoons fresh parsley, diced
  • 1/4 cup water + additional to thin if necessary
  • 1/2 teaspoon salt
  • Tomatoes
  • 2 medium sized heirloom tomatoes, sliced into 1/4 inch thick slices
  • 1/2 cup cherry tomatoes, sliced in half
  • Olive oil for drizzling
  • salt + pepper
  • fresh basil, roughly chopped
3.8/5 (4 Votes)

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Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering

  • Serves 4 to 6
  • 2 tablespoons olive oil, divided
  • 1 pound uncooked spicy Italian sausage, casings removed
  • 2 large fennel bulbs, trimmed, cored, and thinly sliced (reserve 1/4 cup chopped fronds for serving)
  • 1 pound dry orecchiette pasta
  • Kosher salt
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese, for serving
5/5 (1 Votes)

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Grate zucchini and place in a colander

  • Dipping sauce:
  • 4 green zucchini
  • 1 teaspoon (5ml) kosher salt
  • 1 egg
  • 1 egg yolk
  • 1/2 cup (125ml) feta cheese, crumbled
  • 1 cup (250ml) arugula, roughly chopped
  • 2 tablespoons (30ml) fresh dill, roughly chopped
  • 1/2 cup (125ml) green onion, thinly sliced
  • 1/2 cup (125ml) cooked corn kernels
  • 1/2 cup (125ml) all-purpose flour
  • 1 teaspoon (5ml) baking powder
  • Salt and pepper
  • 1/2 cup (125ml) vegetable oil for frying
  • 1 cup (250ml) sour cream
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) thin sliced scallion
  • Zest and juice of 1 lemon
  • 1 tablespoon (15ml) fresh dill, chopped
  • 2 teaspoons (10ml) Sirach hot sauce
5/5 (1 Votes)

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This savory jam is perfect with rustic bread and fresh creamy butter

  • 7 pounds tomatoes, cored and chopped
  • 2 shallots, minced
  • 1 cups granulated sugar
  • 1 teaspoons salt
  • 1/4 cup apple cider vinegar
  • 1 lemons, juiced
  • 6 (4 inch) sprigs fresh rosemary
3.8/5 (6 Votes)

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The traditional stuffed pork roast is so delicious but so laborious

  • 2 teaspoons fennel seeds
  • 1 (3 1/2–4-pound) chicken, halved, or 4 pounds chicken legs (thigh and drumstick)
  • Kosher salt, freshly ground pepper
  • 8 ounces bacon, finely chopped
  • 2 garlic cloves, finely grated
  • 1 cup parsley, coarsely chopped
  • 1/4 cup olive oil
  • 2 teaspoons lemon zest, finely grated
  • 1 teaspoon thyme, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • A spice mill or a mortar and pestle
5/5 (1 Votes)

Any burning questions? Our chefs answer!

Fennel-Rubbed Chicken-etta Tautog Baked in Herbed Butter