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Dip these buttery, golden fried green tomatoes in a cool and spicy sauce for a delicious and easy appetizer.
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A light brush of olive oil helps this homemade wheat-free pizza dough crisp up in the oven.
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This seafood stew recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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This salad from F&W's Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe.
cooking.nytimes.com
You can use blond or black quinoa for these delicate burgers Black will look striking against the sweet potato’s orange when you cut into the burgers The red lentils pale to yellow when you cook them; they contribute texture and flavor
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The salad, tossed with just olive oil, garlic and parsley, is simple as can be and really lets the flavor of Yukon Gold potatoes shine through. If you cant get these yellow potatoes, though, regular ones will do nicely.
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This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish Make sure the potatoes are sliced thin, and dry them well before assembling the dish This will ensure full crispiness.
Ingredients: potatoes, olive oil, parsley, garlic
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Use up leftover holiday ham in this rich and creamy soup. Using shortcuts like frozen hash brown potatoes, the soup takes only minutes to prepare and the slow cooker does the rest.
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In his home-cooking book “Ad Hoc at Home,” the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy His meat of choice is bacon, a nice shortcut for home cooks who may not have a haunch of beef around This is an adaptation of his recipe
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Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad.