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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grind your own bold and spicy Montreal-style all-purpose seasoning blend. It takes only minutes to grind and provides the freshest flavor.
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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Mushrooms lend a rich savory flavor, making this an appealing cool-weather dish.
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Canned green peas in a cheesy sauce make a nice simple side dish.
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Popcorn tossed with Italian seasoning, garlic salt, and Parmesan cheese is a fun Italian-inspired popcorn snack perfect for movie night.
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This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.
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Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.
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This is a simple appetizer that is great for breakfast or brunch we make them every year for Christmas morning brunch.
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Get Greek Salad with Oregano Marinated Chicken Recipe from Food Network