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This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
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Hawaij, a Yemenite curry blend, makes a delicious, fragrant, and beautiful vegetable soup.
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"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.
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Get 'Liquid Gold' Chicken Broth Recipe from Food Network
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Get Braised Salmon Mediterranean Style Recipe from Food Network
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dust boneless chicken breasts with a seasoned flour, then saute and serve with an aromatic sauce of portobello mushrooms, onions, broth, lemon juice, tarragon and artichokes. A dash of brandy deepens the earthy flavors.
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Get 15-Minute Chicken Scaloppini with Artichokes Recipe from Food Network
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This lasagna, featuring Morningstar Farms® Mushroom Lover's Burgers, is so delicious, you won't even miss Mom's recipe.
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Broccoli and artichoke hearts are combined with pan-fried mushrooms and onions and a rich sauce and then baked to make this delicious side dish.