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An easy porchetta breakfast sandwich, with fried eggs, Calabrian chile aioli, and arugula on toasted buns.
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Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own.
cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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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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Get Tasso Maque Choux Recipe from Food Network
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Get Thousand Island Dressing Recipe from Food Network
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Chef Donald Link keeps it simple with his recipe for guacamole, letting avocado take the spotlight with just lime juice, cilantro, and salt added to enhance the flavor.
cooking.nytimes.com
I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
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Broccoli rabe, blanched first to take the edge off the bitterness, then sautéed with caramelized onions, garlic, and a dash of chili pepper.
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To prep chicken breasts ahead of time and avoid dryness, try this special technique that keeps the wing joint attached, as popularized by vintage airlines and revived by Chef John.
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An easy stuffed red bell peppers recipe with ground chicken and feta.