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cooking.nytimes.com
This classic dish of veal shanks braised in wine and tomatoes is a masterpiece of northern Italian cooking Be sure to provide small spoons (espresso spoons work well) so people can scoop the marrow out of the bones, then eat the marrow sprinkled with salt and some of the gremolata This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold
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Get Danny Glover's Seafood Gumbo Recipe from Food Network
cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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This roasted sardines recipe, served over smashed potatoes, is a tasty way to eat fresh, sustainable fish.
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Get Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes Recipe from Food Network
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The silky, cheesy sauce is super simple.
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Kale and quinoa flesh out this tabbouleh recipe for a more filling version of the classic Mediterranean dish.
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Grilled chicken marinade, made with red wine vinegar, soy sauce, olive oil, and seasoning, is a simple and flavorful way to enjoy chicken in the summer.
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A mouth-watering treat for those who love cheesy garlic bread!
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This makeover eggs Benedict is quick and easy to whip up, featuring bacon, eggs over easy, and a parsley-Parmesan spread over crispy bread.