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cooking.nytimes.com
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
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Get Pisco Maria (Bloody Mary with Pisco) Recipe from Food Network
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These cornmeal-dipped green tomatoes get fried in bacon grease in the true Southern fashion.
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Get String Beans with Shallots Recipe from Food Network
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Get Sauteed Sugar Snap Peas Recipe from Food Network
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Wasabi and jalapeno are blended into a creamy sauce. Use it for dipping raw vegetables, fried calamari, fish cakes, or anything you like!
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This cooling, flavorful Indian dish is perfect as an accompaniment to grilled meats.
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There's no looking back once you've tried these steak fries cooked in duck fat.
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Get Deep-Fried Pork Chops with Sweet and Spicy Red Pepper Jelly Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A cool, crisp, mayo-free salad suited for warm weather.