Search Results (876 found)
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These hearty portobello burgers, topped with pesto and a carrot-fennel slaw, are satisfying, and easy to prepare in the toaster oven.
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Artichokes cooked with olive oil and lemon.
cooking.nytimes.com
Whitney Otawka, whom you may remember from "Top Chef" or Hugh Acheson’s Five & Ten restaurant in Athens, Ga., cooks at the Greyfield Inn It’s the only place to stay on Cumberland Island, the largest barrier island off Georgia’s coast The farmers who live there grow sugar snap peas, which she welcomes as one of the early tastes of spring
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The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an East Indian sweet tamarind chutney.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This hearty, flavorful soup of root vegetables and lentils is perfect for chilly fall nights, and it makes your house smell heavenly! The golden beets give it a unique pop of flavor.
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Get Beef Short Ribs Recipe from Food Network
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The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.