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cooking.nytimes.com
This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard It should be light enough to serve as a first course, or in larger portions for a simple main course
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Get Victoria's Lamb with Herbs and Olive Oil Recipe from Food Network
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Whole fish stuffed with herbs and lemon, wrapped in bacon, and grilled over an open fire.
Ingredients: tip
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This variation on a traditional Hangtown Fry contains grated cheese, fresh basil, and oregano, and is finished under the broiler where the egg and oyster mixture puffs up and browns.
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A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired by the caldo gallego (a Spanish white-bean soup) Jose Garces serves at Amada.
cooking.nytimes.com
A salad of freshly picked green beans is a true treat Whatever the color — green, purple or pale yellow — choose smaller beans, which are naturally more tender.
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Get Penne with Baby Mozzarella, Tomatoes, and Herbs Recipe from Food Network
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Beets are a no-brainer for healthy meals since they taste great even when they're simply roasted with a little oil.
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Recipe for Risotto with Fresh Garden Herbs and Lemon, as seen in the August 2008 issue of O, the Oprah Magazine.
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Try this delicious recipe for Boston cream donuts: basic yeast donuts filled with vanilla custard and glazed with chocolate glaze.
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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Italian beef prepared with pantry ingredients. This is wonderful for Super Bowl and parties! Adjustable according to how spicy you like it. I serve it on sub rolls with mozzarella cheese.