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cooking.nytimes.com
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock Butter and cheese add creaminess, while sage adds an herby bite.
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The mother sauce of Border Cuisine.
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Get Vegetarian Tortilla Casserole Recipe from Food Network
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These cornmeal muffins, laden with whole corn kernels, are sweet enough to serve for dessert!
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Michel Nischan pickles the carrots, celery, and peppers before tossing them with the rest of the salad.
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The crunchy matchstick-cut colorful bell peppers are rolled in a tortilla with sliced turkey, chard, and sprouts for a fresh-tasting lunch wrap.
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Get Rigatoni and Meatballs Recipe from Food Network
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Get Roasted Red Pepper Scones Recipe from Food Network
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A delicious Vietnamese grilled eggplant salad recipe.
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I'm using Chow's recipe feature to note down and collect the recipes for my Asian family's everyday food. This particular dish, for a clear tomato and lentil...
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Chewy, buttery, whole-grain kamut slow-cooked with blue cheese, mushrooms, and onions.