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Potato pancakes with garlic, carrot, onion, dill, and parsley pan fried until golden brown.
cooking.nytimes.com
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
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Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
www.delish.com
Try to find skate wing on the bone. It's a little more work to eat, but all the more rewarding for the wonderful flavor.
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This tasty stock is exceptionally easy to make.
www.simplyrecipes.com
Boiled fingerling potatoes tossed with vermouth, red onions, parsley, and an herb vinaigrette.
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Celery root salad recipe, also known as celery remoulade, with celery root, green apple, and a mayonnaise Dijon dressing.
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A unique pesto made from garlic scapes, parsley, and walnuts is tossed with fettuccine pesto and shrimp in this light, elegant main dish.
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Get Sausage-Provolone Patties With Fried Eggs Recipe from Food Network
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Spaghetti and bacon is simply flavored with garlic and Italian parsley in this quick and easy pasta dish.
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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Get Brown Butter Scallop Rolls Recipe from Food Network