Search Results (441 found)
cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
sorrel, greek yogurt, garlic, olive oil, dijon mustard, swiss chard, pine nuts, pecorino, egg, bread crumbs
cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
Ingredients:
chicken, olive oil, shallots, wild mushrooms, garlic, thyme leaves, carnaroli rice, sauvignon blanc, peas, parsley, parmesan cheese
www.delish.com
This sweet and nutty pie-inspired smoothie is a treat you don't have to feel any guilt about indulging in.
This sweet and nutty pie-inspired smoothie is a treat you don't have to feel any guilt about indulging in.
www.delish.com
After you have grilled up Vegetables with Walnut Dressing, pair with pearled barley and Pecorino cheese for a lively summer grain salad.
After you have grilled up Vegetables with Walnut Dressing, pair with pearled barley and Pecorino cheese for a lively summer grain salad.
www.allrecipes.com
This multi-generational Italian eggplant parmigiana combines three cheeses and tomato sauce in a layered dish that's perfect for serving to a crowd.
This multi-generational Italian eggplant parmigiana combines three cheeses and tomato sauce in a layered dish that's perfect for serving to a crowd.
Ingredients:
italian eggplants, flour, salt, black pepper, eggs, water, olive oil, pecorino romano, parmesan cheese
www.chowhound.com
This recipe roasts Brussels sprouts at high heat to give them a crisp, golden exterior and soft interior; almonds are tossed in for crunch.
This recipe roasts Brussels sprouts at high heat to give them a crisp, golden exterior and soft interior; almonds are tossed in for crunch.
www.foodnetwork.com
Get Short Rib Ragu with Pappardelle and Pecorino Romano Recipe from Food Network
Get Short Rib Ragu with Pappardelle and Pecorino Romano Recipe from Food Network
Ingredients:
vegetable oil, short ribs, bay leaf, rosemary, thyme, parsley, carrots, celery, onion, shallots, flour, tomato paste, ruby port, red wine, garlic, beef stock, pappardelle
www.foodnetwork.com
Get Grilled Chicken Paillard with Arugula and Shaved Pecorino Recipe from Food Network
Get Grilled Chicken Paillard with Arugula and Shaved Pecorino Recipe from Food Network
www.foodnetwork.com
Get Linguine with Butter, Pecorino, Arugula and Black Pepper Recipe from Food Network
Get Linguine with Butter, Pecorino, Arugula and Black Pepper Recipe from Food Network
cooking.nytimes.com
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare And it does Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare And it does Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife