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cooking.nytimes.com
Like other commonplace ingredients, beans too often fail to get their culinary due Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy flavors and a texture perfectly pitched between tenderness and chew This recipe provides a classy twist on the typical view of pork and beans and even includes the use of that ubiquitous green, kale.
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For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
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This easy rice cooker Spanish rice recipe is a great side for Taco Tuesday or any time you want to feed a small crowd delicious spicy rice.
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This flavorful halibut is spiced with herbes de Provence and seafood seasoning and then pan-fried for a quick and easy dinner.
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Eggplant is fried, covered in fresh pesto, and broiled in this recipe inspired by a trip to a famous London restaurant.
cooking.nytimes.com
This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture
www.delish.com
Recipe for Halloumi with Summer Vegetable Ragout, as seen in the June 2008 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
There is a clear order of operations to this cassoulet Cut up the duck; remove the skin from the legs and refrigerate them overnight At this point, you can make the stock or pick up the recipe the next day
cooking.nytimes.com
This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.