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cooking.nytimes.com
I use a perforated grill pan to cook sliced onions and other vegetables on the grill They’ll have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
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"Come March, it's no longer possible to be inspired by root vegetables," says chef Mike Lata of Fig in Charleston, South Carolina. "Youve done everything you can."
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Savory lamb meat and vegetables simmer for hours with split peas to create a thick and very flavorful stew.
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A classic cheesy potato pancake recipe. You'll need russet potatoes, canola oil, onion, paprika, onion powder, garlic powder, cheddar cheese, and green onions.
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This Cuban rotisserie pork loin recipe cooks a citrus-garlic-marinated pork loin over red bell peppers and onions.
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
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Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine.
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Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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These cheesy bites taste just like potato skins, but they're SO much easier.
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Rustic, hearty, thick bread soup with onions, chard, mushrooms, thick Italian or French loaf bread, and Parmesan.