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This recipe is by Molly O'Neill and takes 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
You can serve potatoes Dogana alongside any simple protein — grilled meats, roasted birds, sautéed fish, for example Or simply slide a pair of sunny-side-up eggs over the potatoes before sprinkling on the relish Then you can call it dinner, or even brunch, just to mix things up even more.
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Crunchy bites of pita bread are tossed with crisp romaine, green onions, cucumber, and fresh tomatoes amidst a flavorful Middle Eastern dressing.
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Get Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs Recipe from Food Network
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This twist on lasagna replaces noodles with broiled eggplant slices. The traditional mozzarella cheese is replaced with feta cheese.
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Get Steak Pizzaola with The Works Recipe from Food Network
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These bone-in chicken breasts are stuffed with a garlic and thyme seasoned dried mushroom and goat cheese mixture, and baked with a honey and balsamic vinegar glaze.
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Quick and easy! Shrimp marinated in a ginger sesame garlic soy sauce marinade, then quickly stir-fried.
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This chicken and mushroom pasta dish with spinach and a mustard cream sauce is prepared in just 2 pots on the stove and makes a great midweek dinner.
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Get Yogurt Braised Leg of Lamb Recipe from Food Network
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Flavored with cumin, cayenne, and allspice for a hint of Middle Eastern spice.
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Get Caponata Picnic Sandwiches Recipe from Food Network