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cooking.nytimes.com
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that
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Get Winter Minestrone Recipe from Food Network
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This is a delicious modification of a classic Thai dish! Seitan and spinach are cooked in a flavorful, peanut sauce. Serve with rice.
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This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice.
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Peppermint liqueur has been made at the Cape (South Africa) since before 1800. Very refreshing!
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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
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Tasty deep-fried tuna-bites are a real treat!
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A simple but delightful soup that goes well with most Korean main dishes.
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A healthy vegetarian black bean breakfast burrito recipe, with roasted poblano chiles, queso fresco, scrambled egg, and tangy tomatillo salsa.
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
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There's no need to husk and silk an ear of corn when you use this quick method for microwaving a whole ear of unhusked corn and just squeezing it out of the husk.
Ingredients: ear corn, butter