Search Results (21,391 found)
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This fragrant, Indian-influenced stew recipe is courtesy of Margot Olshan.
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Fresh rosemary and lemon juice combine with fantastic results for these grilled rosemary chicken breasts.
cooking.nytimes.com
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most
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Mini quiches filled with Cheddar and Swiss cheese, instant potatoes, and sausage for a hearty, on-the-go meal.
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Get Hot Italian Sausage Panini with Pickled Peppers Recipe from Food Network
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Get Sausage Deconstructed: Pork and Fennel One-Pot Recipe from Food Network
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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This is a delicious modification of a classic Thai dish! Seitan and spinach are cooked in a flavorful, peanut sauce. Serve with rice.
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A beautiful two pan entree that'll please anyone who likes Italian sausage. Delicious with cheesy garlic bread and a sparkling white wine. My boyfriend and everyone in our families loves this dish!
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This simple zucchini soup requires only 5 ingredients and will even impress those that don't care for zucchini.
Ingredients: onions, cloves, water, chives
cooking.nytimes.com
This is inspired by Wolfgang Puck’s signature smoked salmon pizza, and it’s a great way to work more salmon, rich in omega-3 fats, into your diet The trick here is to bake the lavash just until the edges are crisp, but not so long that it’s too crisp all the way through to cut easily.