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cooking.nytimes.com
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor The kale practically melts in this casserole, going from bitter to sweet I love using lima beans in this dish because they’re so big and their texture is so luxurious.
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Get Seared Snapper with Vidalia Onions and Bean Ragout Recipe from Food Network
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Get Chicken, Roasted Pepper, and Pesto Sandwich Recipe from Food Network
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Beets are fermented with garlic in a simple brine of water and salt in this easy recipe for fermented raw beets with everyday ingredients.
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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Pairing smoked trout with green apples creates a terrific sweet-tart-smoky combination.
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Brandade, the French appetizer made with salt cod, potatoes, garlic, and olive oil, is best when served hot with homemade crostini.
cooking.nytimes.com
This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!