Search Results (12,408 found)
cooking.nytimes.com
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen Grill a whole fat purple globe eggplant until the skin blisters Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs
www.chowhound.com
A healthy romesco garlic shrimp with zucchini noodles recipe.
www.allrecipes.com
A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.
www.allrecipes.com
Cauliflower is first roasted over high heat with brown butter and salt before being tossed with Pecorino Romano cheese, red onions, mint, and lemon juice.
www.allrecipes.com
Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
www.foodnetwork.com
Get Spanish Baked Salmon Recipe from Food Network
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
www.simplyrecipes.com
Calamari (squid) slow cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley.
www.allrecipes.com
Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce.
www.delish.com
Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
www.delish.com
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.