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cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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This recipe is for an herb-accented baked dish with eggplant, red bell pepper, and onion, topped with cheese.
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Get Butternut Squash Risotto Recipe from Food Network
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Get Skirt Steak With Peppers Recipe from Food Network
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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
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Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
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You can make cheese fondue at home fairly quickly and easily with white wine, garlic, and Gruyere and Cheddar cheeses.
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Get Spicy Fennel Shrimp Recipe from Food Network
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Get String Beans and Tomatoes Recipe from Food Network
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Get Bulgur-Stuffed Summer Vegetables Recipe from Food Network
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Colorful peppers are stir-fried with chicken. Balsamic vinegar and basil bring plenty of flavor to this exciting dish.
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Get Bourbon BLT Baguette Recipe from Food Network