Search Results (3,248 found)
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Alex Seidel of Denver's Fruition grills green beans, which gives them a delicious char that's superb with the lentils, pancetta, and baked tomatoes in this salad.
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In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She then cooks a tuna steak in that oil, making the fish incredibly moist and flavorful.
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A one-skillet dish of turkey sausage (or whichever meat or fish you prefer) simmered with rice, veggies and herbs.
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This recipe is by Elaine Sciolino and takes About 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe yields a pot of chicken noodle soup with a Hawaiian spin delivered by bean thread noodles and fish sauce.
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Bigos is usually translated as “hunter’s stew” and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months’ worth of meals, so feel free to experiment with different cuts
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This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
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This recipe is by Bryan Miller and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Corned Beef and Cabbage Recipe from Food Network
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A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
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Fennel is a gem of the vegetable kingdom, and braising accentuates its anise-like flavor.
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Get Homemade Tomato Soup Recipe from Food Network