Search Results (4,865 found)
www.delish.com
When topping pies like this Margherita, less is more, especially with sauce.
When topping pies like this Margherita, less is more, especially with sauce.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour plus at least 2 1/2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Melissa Clark and takes 1 hour plus at least 2 1/2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Since I started working from home, I tend to cook my lunches (rather than nuke them), but I still want them to be fast and easy. Pasta's great for that, since...
Since I started working from home, I tend to cook my lunches (rather than nuke them), but I still want them to be fast and easy. Pasta's great for that, since...
cooking.nytimes.com
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint Ms
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint Ms
Ingredients:
onion, heavy cream, egg yolks, cinnamon, cumin, lamb, bread crumbs, parsley, tomatoes, olive oil, rosemary, thyme leaves, bay leaf, sugar, orange juice, orange peel, feta cheese, mint leaves
cooking.nytimes.com
I learned to make this soup years ago when I lived in France If there are no fresh tomatoes at hand, use canned The soup is delicious and silky if you thicken it with tapioca.
I learned to make this soup years ago when I lived in France If there are no fresh tomatoes at hand, use canned The soup is delicious and silky if you thicken it with tapioca.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Rena Coyle and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so) But this is in a way the easiest method for cooking eggs in quantity.
It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so) But this is in a way the easiest method for cooking eggs in quantity.
www.delish.com
Italian and Mexican flavors should mingle more often.
Italian and Mexican flavors should mingle more often.
Ingredients:
olive oil, italian sausages, tomato sauce, garlic, chili powder, flour tortillas, monterey jack, cotija cheese, parsley
www.allrecipes.com
This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.
This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.
Ingredients:
plum tomatoes, olive oil, garlic, thyme leaves, salt, black pepper, scallions, sherry vinegar, avocados
www.delish.com
Servings: 4
Servings: 4
Ingredients:
plum tomatoes, wine vinegar, olive oil, oregano, salt, scallions, fennel bulb, squash, chicken broth, couscous, swordfish steaks
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.