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Jalapeño poppers were meant to be turned into corn dip.
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Get Ranch Guacamole Recipe from Food Network
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In his home-cooking book “Ad Hoc at Home,” the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy His meat of choice is bacon, a nice shortcut for home cooks who may not have a haunch of beef around This is an adaptation of his recipe
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Get Walnut-Dill Vinaigrette Recipe from Food Network
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This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
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These Baked Parmesan Zucchini Fries are a healthy, crave-worthy alternative to French fries, and a great easy side dish for practically any dinner. The zesty...
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Whip up this tasty twice-baked potato casserole with a simple batch of common, comforting ingredients for a cheesy, creamy weeknight dinner.
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This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Get Queso Fresco Quesadillas Recipe from Food Network
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
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Chef John's recipe for Marsala wine-marinated skirt steak truly shines as delicious proof that skirt steak is always fabulous on the grill.