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Get Perfect Pinto Beans Recipe from Food Network
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A refreshing accompaniment to grilled meats, this herbaceous salad is reminiscent of Middle Eastern tabbouleh.
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This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato
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This is a delicious appetizer that can be cooked in a few minutes, adapted from a dish served by José Andrés at The Bazaar, his restaurant in Los Angeles Over several visits, I enjoyed his extravagant treats, like the sticks of foie gras wrapped in cotton candy and the crispy cones filled with cauliflower cream and American caviar, but the dish I kept thinking about was “Salty Wrinkled Potatoes.” He flies in potatoes from Cape Verde I pick up fingerling potatoes from our local farmers’ market and can’t tell the difference
www.allrecipes.com
A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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This spicy green juice cocktail is made with fresh kale, ginger, celery, cucumber, and green apples.
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Get Jerk Chicken Nachos Recipe from Food Network
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Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
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This is an excellent recipe for party sandwiches. I always make 2 (and sometimes 3) briskets because it goes so fast.
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This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Like many Italian foods, pesto is a simple combination of ingredients that are local and plentiful there: olive oil, herbs, nuts, cheese, garlic. But deceptively...