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Get Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce Recipe from Food Network
cooking.nytimes.com
A salad of freshly picked green beans is a true treat Whatever the color — green, purple or pale yellow — choose smaller beans, which are naturally more tender.
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This recipe is by Nancy Harmon Jenkins and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar Ms Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water)
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Simmered with carrots, potatoes, and shallots for a more filling take on poached fish.
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This easy chicken dinner will become your weeknight go-to.
cooking.nytimes.com
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
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I developed this for the Top Chef recipe contest. It's yummy. We like it best served with crusty sourdough bread and corn on the cob. [Recipe is for one packet...
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Get Rack of Pork in Clay Pot Recipe from Food Network
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Red Cooking Wine is the secret ingredient in this classic chili recipe.
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Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.