Search Results (11,835 found)
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Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.
Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.
www.simplyrecipes.com
Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
Ingredients:
artichokes, butter, leek white, garlic, shallots, yukon gold, chicken stock, bay leaf, thyme, parsley, black peppercorns, cream
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
Ingredients:
eggplants, greek olive, onions, garlic, tomato puree, parsley, oregano, cinnamon, red wine vinegar, lamb, dry white wine, nutmeg, butter, flour, scalded milk, eggs, bread crumbs, kefalotyri cheese
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
tomatoes, onions, cloves, sugar, paprika, mace, red wine vinegar, black peppercorns, cinnamon, mustard seed, chili pepper
cooking.nytimes.com
This sauce is a tomato jam that tastes more like a richly spiced ketchup A long simmer is important This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne
This sauce is a tomato jam that tastes more like a richly spiced ketchup A long simmer is important This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne
Ingredients:
olive oil, ginger, garlic, cider vinegar, brown sugar, tomatoes, cumin seeds, cinnamon, allspice, cloves, cayenne, honey
www.foodnetwork.com
Get Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe from Food Network
Get Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe from Food Network
Ingredients:
yellow onion, polish sausage, spinach, vegetable oil, cloves, olive oil, porcini mushrooms, arborio rice, white wine, salt, black pepper, chicken stock, parmesan
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This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.
This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.
Ingredients:
beef tenderloin, teriyaki sauce, red wine, cloves, blue cheese, mayonnaise, sour cream, worcestershire sauce
www.chowhound.com
Very quick, easy and tasty. All you need is a can opener and a food processor.
Very quick, easy and tasty. All you need is a can opener and a food processor.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 5 hours 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 5 hours 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
chicken, water, cloves, yellow onion, parsley, rib celery, black peppercorns, chicken gizzards, chicken breasts, italian parsley
www.allrecipes.com
Catfish is coated in a savory caramel fish sauce in this traditional Vietnamese dish.
Catfish is coated in a savory caramel fish sauce in this traditional Vietnamese dish.
Ingredients:
water, fish sauce, shallots, cloves, black pepper, red pepper flakes, sugar, catfish, lime juice, green onion, cilantro
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Ground chicken thighs flavored with apple, onion, sage, marjoram, and celery seed make for delicious from-scratch sausage patties.
Ground chicken thighs flavored with apple, onion, sage, marjoram, and celery seed make for delicious from-scratch sausage patties.
Ingredients:
apple, onion, cloves, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, black pepper, chicken thighs
www.allrecipes.com
Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
Ingredients:
olive oil, cloves, onion, oregano, chili powder, basil, black pepper, salt, cumin, parsley, salsa, tomato sauce, water