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cooking.nytimes.com
Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C shallots
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A surprise ingredient a puree of the squat Italian cipollini onion thickens and sweetens the mustard dressing on this wintry salad of earthy roasted red beets and chunks of silky avocado.
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Graduation-from high school, college or beyond-is an important milestone, commemorating a significant achievement. Whether it's a small gathering or large scale...
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Cooking a fish whole keeps the flesh especially moist and flavorfulnot to mention the drama an entire fish provides at serving time. Best of all, it couldnt be easier.
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An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.
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Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.
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Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.
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Taste a late summer harvest in a colorful pasta sauce that needs no cooking. Simply stir cooked corn, chopped tomatoes and sliced green onions into a dressing of olive oil, red wine vinegar and basil. Toss with hot pasta and sprinkle with Parmesan.
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This sparkling summertime punch is sweetened with frozen lemonade and slice citrus fruits.
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Chicken is marinated in what may be the perfect blend of wine and spices, then grilled to perfection!
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A wonderful, fresh, light way to serve chicken. Good over rice.
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"My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches," says Michael White. He serves it with crudités.