Search Results (11,900 found)
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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This recipe is so special you'll want to reserve it for serving as a side dish at special occasions like Thanksgiving and Easter dinners, but it's so delicious, you'll want to make every meal special by making it!
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dinosaur kale, also called Lacinato or black kale, sautéed with garlic and olive oil and serve with poached baby potatoes.
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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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It has a Chinese-sounding name, but these pork tenderloin cutlets seasoned with tarragon and served in a creamy wine-Dijon mustard sauce are more French in inspiration. They're sprinkled with toasted almonds and green onions.
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Eggs, cold chicken broth, and olive oil are the secret to deliciously fluffy matzo balls you can serve in soup or as a side dish with meat.
cooking.nytimes.com
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock Butter and cheese add creaminess, while sage adds an herby bite.
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This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...
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Ham and cheese crescents add an easy wow to a weeknight dinner, ready in just 25 minutes.
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An easy Thai green curry chicken thigh recipe with coconut milk, lime, green curry paste, green beans, and red bell peppers.
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Eggs are scrambled with crispy tortilla strips and a spicy tomato salsa in this quick and easy brunch dish, known as chilaquiles in Mexico.