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This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
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Button mushrooms and peas are the final ingredients added to this low-fat rosemary seasoned stew. Serve as is or over cooked noodles.
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The basics of tomato sauce and tomato paste are enhanced with onion, garlic, oregano and olive oil for a great basic sauce to spread over that pizza crust.
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Tempting morsels of pork are wrapped in smoky bacon in this elegant dish.
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Get Salsa De Arbol Recipe from Food Network
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A colorful combination of hardy greens, avocado, pear, walnuts, and raisins is tossed with a flavorful vinaigrette dressing for a healthful and hearty salad.
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.
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Get Nut Meat Tacos with Pickled Red Onions Recipe from Food Network
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Get Margherita Pizza Recipe from Food Network