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Gotham Bar and Grill's Alfred Portale created this recipe for an elegant version of rack of lamb.
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These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
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This recipe is by Jane Sigal and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken thighs cooked on the stovetop with sweet chunks of chayote squash.
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Flatbread >>> corn chips
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This quick and easy pesto sauce is nut-free and features garlic scapes, and parsley for added flavor. You can also make it dairy-free.
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Roasted red peppers are pureed with cannellini beans, sauteed onions, and garlic in this chicken broth-based soup.
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Pressure cooker beans, seasoned with cumin and mustard seeds, are simple to prepare and are a very versatile side dish or a addition to soup or burritos.
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A tasty fish preparation from Chef Eric Ripert.
cooking.nytimes.com
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.