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cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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Chef John's recipe for sandy beans calls for sauteeing white beans with a crunchy, cheese bread crumb mixture.
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Get The Fish Point Sandwich Recipe from Food Network
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This salad has lots of spinach, lots of fresh, sliced strawberries, and a delicious, sweetened oil and vinegar dressing spiked with poppy and sesame seeds.
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Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
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Who needs mozzarella when there's burrata? (Just kidding, we want all the cheese.)
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A traditional French dish that’s easy to make.
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The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.
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Blending fresh watermelon with water makes a refreshingly simple beverage.
Ingredients: watermelon, water, sugar
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A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.