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cooking.nytimes.com
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise I adapted the recipe from a sandwich served at Defonte’s Sandwich Shop, on Columbia Street in Red Hook, Brooklyn It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once
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I found Jacques Pepin's idea on using lavash for a pizza base and it suddenly made my Pizza Argentina easier than ever. Just make the chimichurri and you're...
www.delish.com
Recipe courtesy of Fortunato Nicotra, executive chef of Felidia.
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Mushrooms lend a rich savory flavor, making this an appealing cool-weather dish.
www.allrecipes.com
These chicken nuggets are dredged in whisked eggs, coated with a coconut, cayenne, and bread crumb mixture, and baked until golden brown.
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Dig into these tasty finger sandwiches at your next afternoon tea. Creamy, rich goat cheese subtly seasoned with dill and garlic will have even your most discerning tea partiers reaching for seconds.
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An appetizer recipe for steamed mussels topped with a buttery parsley-and-garlic-breadcrumb mixture and broiled until crispy.
www.foodnetwork.com
Get Mixed Greens with Garlic, Cumin and Paprika Recipe from Food Network
cooking.nytimes.com
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
www.allrecipes.com
These baked, ground lamb meatballs are flavored with feta and green olives.