Search Results (12,323 found)
cooking.nytimes.com
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours It tastes best the day after it’s made.
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A space-based shooter designed to provide blast off.
Ingredients: maraschino cherry
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Get Green Salad with Tangerines and Pomegranate Seeds Recipe from Food Network
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Bacon joins forces with rice, beans, and tortillas creating a delicious duo: bacon tacos!
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Mint, sugar, and champagne: for playas only!
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A classic dish to warm up a chilly crowd.
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This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
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Shrimp is simmered in a spicy tomato sauce with okra and andouille sausage.
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Pickles seem to work wonders for this simple salad. Sweet pickles are mixed in with the peas and other salad ingredients, and pickle juice is mixed into the dressing.
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Perfect as a romantic dinner for two, lobster tails are sauteed in a champagne cream sauce in this recipe.
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Blanched kale is quickly braised with onions, anchovies, and tomato paste for a punchy, flavorful vegetable side dish recipe.