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Have extra garden basil? Make a quick basil vinaigrette for a salad dressing or sauce for chicken, fish, potatoes, or pasta.
cooking.nytimes.com
This recipe is by Kristen Kish and takes 20 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Add a wonderful hint of licorice to the basic vinaigrette.
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Get Quinoa Pilaf Recipe from Food Network
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Busy weeknight? Try this quick and easy udon noodle dish topped with prawns, bell peppers, and celery with a savory-sweet sauce.
cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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Get Soy Beurre Blanc Recipe from Food Network
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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Use evaporated milk to help the seasoned-flour coating stick to the chicken wings before cooking in hot oil for delicious fried chicken wings.
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Fried okra made easy in an air fryer without the guilt or mess of a using deep fryer. They make a great vegetarian side dish to any meal.
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If you're a fan of barbeque sauce, Cheddar cheese, and hot dogs, you'll enjoy making this fusion sushi roll with unique flavors at home.
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A simple side salad of slightly bitter escarole and warm sautéed mushrooms.