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I put it as a side dish, but it's perfect all on it's own, also. This is the first risotto I've made, and still my favorite, for the pure simplicity.
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Recipe courtesy of Fortunato Nicotra, executive chef of Felidia.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
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Get Rose Sangria Spritzer Recipe from Food Network
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Fresh mussels steamed in butter, shallots and white wine.
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Veal with prosciutto and earthy sage.
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Let your slow cooker do most of the work of bringing this French-inspired chicken, white bean, and turkey sausage stew to your table. Be sure to pick up a loaf of crusty bread to sop up the goodness.
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Green peas and water chestnuts combine with a vinaigrette dressing for a crunchy colorful salad that is perfect for picnics or lunch.
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Most risotto recipes require standing at the stove and stirring the pot continuously; this simpler version lets the oven do all the work.
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With its impressive high-gloss appearance and savory taste, Chef John's Chinese barbeque pork is easy to make at home--even without a fancy ceramic grill.