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cooking.nytimes.com
Caponata is a Sicilian sweet and sour version of ratatouille Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish Like most eggplant dishes, this gets better overnight
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This salad recipe is a hearty mix of potatoes, thin-sliced steak, parsley, celery, and scallions, with a tangy tomato dressing.
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Recipe for Vegetable Stew, as seen in the February 2001 issue of O, The Oprah Magazine.
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Get "French" Dressing and Iceberg Lettuce Chopped Salad Recipe from Food Network
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The brown bits in the pan left from sautéeing the steak make a wonderfully flavorful pan sauce.
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Get Butternut Squash Risotto Recipe from Food Network
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Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
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No cooking necessary in this peanut sauce made from peanut butter, soy sauce and sherry seasoned with lemon and cayenne.
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Sherry highlights a delicious marinade for steaks and other meats.
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This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
cooking.nytimes.com
Start by making the caramelized onions These take a great deal of time The onions here, barely slicked with neutral oil, surrounded by sweet wine, can take up to 30 minutes to achieve the excellence you are looking for