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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Monster Muffaletta Recipe from Food Network
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A welcome twist on the classic combo of mint jelly and lamb, this dish is finished with a bright mint pesto.
cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
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Get Homemade "Magic" Chocolate Sauce with Garam Masala and Ginger Recipe from Food Network
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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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Combine potatoes, Brussels sprouts, rainbow carrots, cauliflower, red beets, and shallots in this colorful and delicious roasted vegetable side dish.
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A splash of white wine and a sprinkling of basil simmer right along with garlic, parsley and clams, enlivening the basic sauce for this delightful clam linguini.
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Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.
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Get Spinach and Feta Frittata Recipe from Food Network
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The Sea Grill's Executive Chef, Jawn Chasteen, does it again with a great recipe for swordfish, perfect for indoor or outdoor grilling. Serve it on a bed of Summer Squash Ragout, and it's like icing on a delectable cake.