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cooking.nytimes.com
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons) We like it with fresh berries If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
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Get Achiote-Potato Croquettes Recipe from Food Network
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Nothing says summertime better than a good old-fashioned seafood boil from Joy Wilson of Joy the Baker. This version removes the boil and takes it straight to the grill.
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Get Roasted Lamb with Mint Chimichurri Recipe from Food Network
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Italian cooks are famous for occasionally sneaking a bit of anchovies into a cooked tomato sauce to add flavor and brightness It works well for this extremely simple summer pasta of marinated uncooked cherry tomatoes.
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Get French Onion Dip Recipe from Food Network
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Spinach artichoke dip and hummus come together in this savory dip. Serve it with pita chips or veggies.
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Get Vegan Cream of Broccoli Soup Recipe from Food Network
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Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.
cooking.nytimes.com
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan Here, there’s no pounding, breading or frying required The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts
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Chicken and fresh peaches are grilled and served on top of arugula dressed in a homemade vinaigrette in this simple grilled salad recipe.
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Parmesan crusts make everything drool worthy.