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Get Linguini Puttanesca Recipe from Food Network
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Ham, beans, and rice are combined in this traditional Dominican favorite and on your table in 30 minutes.
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Get Caesar Salad With Red Romaine Recipe from Food Network
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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With a stovetop pressure cooker, this authentic Italian risotto with porcini mushrooms will be ready after just 4 minutes of cooking!
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Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
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A splash of white wine and a sprinkling of basil simmer right along with garlic, parsley and clams, enlivening the basic sauce for this delightful clam linguini.
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This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
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Get Herbed Ricotta Bruschettas Recipe from Food Network
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This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.