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This bruschetta recipe has slow-roasted tomatoes and fresh mozzarella on grilled garlic bread.
cooking.nytimes.com
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
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This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
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These braised short rib dumplings with Sichuan chili oil do require several steps, but they can be broken up and made ahead as you please. The tender meat, fragrant...
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Get 15-Minute Chicken, Rice and Grape Salad Recipe from Food Network
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This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.
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Cooked without oil in a non-stick skillet, this beef and veggie stir fry with broccoli, sugar snap peas, and ginger is server over hot cooked rice.
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Ground walnuts thicken this unique sauce and give it both a subtle nuttiness and an appealing creamy texture, both of which are perfect with turkey.
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Get Grilled Steak and Eggs with Beer and Molasses Recipe from Food Network
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Get Chicken Flautas with Avocado Cream Recipe from Food Network
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Get Lamb Chops with Carrot Puree and Cucumber Salad Recipe from Food Network
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This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill