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cooking.nytimes.com
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too Serve hot or at room temperature.
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Get Beef Short Rib and Egg Yolk Raviolo Recipe from Food Network
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
cooking.nytimes.com
Delicata is a light yellow squash with green stripes and a creamy, rich texture One of the best things about delicata is that it’s much easier to clean, cut and cook than butternut or other winter squash varieties Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata
cooking.nytimes.com
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
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This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
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Roasted bananas and Nutella are mixed into this easy banana bread recipe.
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
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Amatriciana tomato sauce with crisp, golden guanciale is tossed with bucatini pasta in this quick and easy authentic Italian dish for two.
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Save your vegetable scraps for making a delicious homemade stock you can use in any soup, stew, or braise.
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Basmati rice enhanced with the flavors of jeera (cumin), garam masala, mixed vegetables and onions.
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Thyme from Le Domaine's gardens flavors these seared scallops with fennel.