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cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
water, yeast, brown sugar, rye flour, flour, olive oil, pears, lemon, gruyere cheese, blue cheese, butter
www.foodnetwork.com
Get Grilled Cubano Sandwich Recipe from Food Network
Get Grilled Cubano Sandwich Recipe from Food Network
Ingredients:
pork tenderloin, yellow mustard, olive oil, dill pickle, cloves, bread, butter, mayonnaise, deli ham, swiss cheese
www.delish.com
It's truly idiot-proof.
It's truly idiot-proof.
Ingredients:
bread crumbs, garlic powder, parmesan, water, flour, chicken, mozzarella, olive oil, onion, cloves, tomatoes, parsley
cooking.nytimes.com
Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest Substitute duck legs if you wish (they’ll take a bit longer to cook), or use large chicken breasts if duck isn’t available Here the duck breast is thinly sliced for a summery main-course salad, but keep the flavorful technique in mind for use throughout the year.
Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest Substitute duck legs if you wish (they’ll take a bit longer to cook), or use large chicken breasts if duck isn’t available Here the duck breast is thinly sliced for a summery main-course salad, but keep the flavorful technique in mind for use throughout the year.
Ingredients:
duck, miso, soy sauce, mirin, orange, ginger, garlic, sesame oil, orange juice, green beans, mango, scallions
www.foodnetwork.com
Get Lamb Chops with Carrot Puree and Cucumber Salad Recipe from Food Network
Get Lamb Chops with Carrot Puree and Cucumber Salad Recipe from Food Network
Ingredients:
cucumber, olive oil, onion, coriander, turmeric, cilantro leaves, carrots, red wine vinegar, garlic, jalapeno pepper, lamb
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Get Bitter Rice Recipe from Food Network
Get Bitter Rice Recipe from Food Network
Ingredients:
olive oil, shallot, garlic, arborio rice, saffron, dry white wine, chicken broth, parmesan, cranberries, butter, radicchio
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Get Cioppino Recipe from Food Network
Get Cioppino Recipe from Food Network
Ingredients:
olive oil, bell peppers, onions, garlic, clams, mussels, red wine, chicken stock, marinara sauce, shrimp, fish
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Get Holiday Salad Recipe from Food Network
Get Holiday Salad Recipe from Food Network
Ingredients:
lemons, salt, black pepper, olive oil, belgian endive, green apple, gruyere cheese, avocado, cranberries, corn kernels
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Get Ratatouille Skillet Eggs Recipe from Food Network
Get Ratatouille Skillet Eggs Recipe from Food Network
Ingredients:
olive oil, scallions, yellow squash, eggplant, red pepper flakes, cloves, tomatoes, cannellini beans, basil, eggs, baguette
www.foodnetwork.com
Get Pepper-Jack Chicken With Succotash Recipe from Food Network
Get Pepper-Jack Chicken With Succotash Recipe from Food Network
Ingredients:
jack cheese, baby arugula, chicken breasts, olive oil, cajun, lima beans, squash, corn kernels, tomatoes, juice
www.chowhound.com
A healthy kale recipe with fresh goat cheese and breadcrumbs toasted in butter.
A healthy kale recipe with fresh goat cheese and breadcrumbs toasted in butter.
Ingredients:
butter, garlic, country bread, salt, kale, olive oil, yellow onion, cider vinegar, goat cheese
cooking.nytimes.com
Grapes rarely get their moment in the culinary limelight, and it’s too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat’s salty drippings.
Grapes rarely get their moment in the culinary limelight, and it’s too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat’s salty drippings.