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This recipe is by Steven Raichlen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy pesto sauce is made with basil, Parmesan, garlic, olive oil, and a little bit of butter and cream cheese to give it a rich, creamy texture.
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
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Green tomatoes are simply unripe red tomatoes hence their lower sugar content and slightly sour taste.
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The winning combination of garlic, basil, oregano and onion definitely shine in this delicious herb bread that also contains a potent helping of Romano cheese.
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I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!
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Get Cabbage Slaw Recipe from Food Network
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Briefly-marinated salmon is skewered and grilled in this easy and tasty summertime recipe for the grill.
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Get Dipped and Decorated Waffle Cones Recipe from Food Network
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Get Grilled Scallops with Grilled Pineapple Salsa Recipe from Food Network
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Get Roasted Artichoke Hearts Provencal Recipe from Food Network
cooking.nytimes.com
This concoction feels granita-like to me, granita being — as you may know — a sort of slushy Italian dessert usually made from water, sugar and fruit or other flavorings Obviously, this isn’t that In fact, I cheat completely, beginning with a pint of good-quality sorbet and then simply adding the other ingredients, two of which contain alcohol.
Ingredients: sorbet, gin, prosecco, mint leaves