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Rick Bayless's stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.
cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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Watermelon rind is cooked in a syrup infused with basil and spearmint then dehydrated into sweet, chewy candy in this 5-ingredient recipe.
Ingredients: watermelon, water, sugar, spearmint, basil
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Get Savory Tuna Burgers Recipe from Food Network
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Get Winning Deviled Ham and Cheese Sandwich Recipe from Food Network
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Get Campfire Chicken Wings Recipe from Food Network
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Get Garam Masala Recipe from Food Network
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Get Grilled Oysters with Fra Diavolo Sauce Recipe from Food Network
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Alexandra Guarnaschelli's serving suggestion: "Mix a spoonful into salad dressing or into the liquid from steamed mussels or clamsanywhere you want to have the freshness or herbs combined with a little heat."
cooking.nytimes.com
A Greek version of ratatouille.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.