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cooking.nytimes.com
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon These simple and delicious counterpoints make a great stew.
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Take summer veggies to the height of flavor on the grill. Grilling brings out their natural sweetness, and lends an irresistible smokiness you can't get any other way.
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A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
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Wonderful summer vegetables - zucchini, summer squash, asparagus, and mushrooms - are roasted and mixed with warm orzo and Parmesan cheese.
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A basic version using a whole chicken.
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Shredded cooked chicken and broiled onion rings are added to chicken stock with a chopped jalapeno pepper, tomatoes and lime juice in this soup served with crushed tortilla chips, cheese and avocado.
cooking.nytimes.com
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.
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I have been reading Robb Walsh book Sex, Death and Oysters. In it he refers to a Dish at Gallitores in New Orleans of deep fried Eggplant wedges served table...
Ingredients: plantains, powdered sugar
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A refreshing summer coleslaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans.
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A savory mixture of portabella mushrooms, spinach, basil, and yellow bell pepper in a piquant sauce is piled high on a hoagie bun and served hot.
www.delish.com
Gwyneth Paltrow transforms one of her favorite salads, the Niçoise, into a hearty one-dish dinner by roasting tuna steaks on a tangle of beans, tomatoes, anchovies, and olives.