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cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi.
www.chowhound.com
Ketchup grows up with the addition of sweet piquillo peppers.
cooking.nytimes.com
Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.
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This beautiful bird was served at the Obama inaugural lunch.
www.simplyrecipes.com
Simple and quick chicken breast with apples cooked in broth, with a honey mustard sauce.
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A Mexican chorizo breakfast burrito recipe with roasted potatoes, soft-scrambled eggs, roasted tomato salsa, and cheese.
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Braised, tender baby artichokes add a taste of spring to any meal.
cooking.nytimes.com
This is a comforting Mediterranean version of baked beans You can halve these quantities if you want a smaller amount to serve your family.
www.allrecipes.com
Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.
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Pear ginger salad tossed in a citrus soy dressing is a refreshing addition to parties that will quickly become a crowd favorite.