cooking.nytimes.com
Leek, Potato and Zucchini Pancakes With Baby Lettuces Recipe
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
russet potato, leeks, zucchini, egg, flour, parmesan cheese, parsley leaves, olive oil, juice, lemon, honey, garlic, baby lettuces, shallot
cooking.nytimes.com
Chopped Salad With Apples, Walnuts and Bitter Lettuces Recipe
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
champagne vinegar, balsamic vinegar, lemon juice, garlic, dijon mustard, walnut oil, olive oil, lettuces, crisp, walnuts, blue cheese, parsley
cooking.nytimes.com
Dutch Baby Recipe
This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year And it comes together in about five blessed minutes Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven
eggs, flour, milk, sugar, butter
cooking.nytimes.com
Baby Bok Choy With Oyster Sauce Recipe
This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish It is also exceptional on its own, with rice You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.
soy sauce, oyster sauce, rice vinegar, neutral oil, garlic, bok choy
