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With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
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Get Lobster Roll Recipe from Food Network
cooking.nytimes.com
I’ll admit it: I have a mild case of Negroni fatigue It’s a good drink, for sure — and when it’s beautifully made, I readily succumb to its charms — but its ubiquity in recent years has become a tiny bit tiresome So I welcome its rarer, lighter cocktail cousin, the Cyn Cyn, in which Cynar — the wonderful, mysterious, arguably underappreciated amaro made with artichoke — replaces Campari
Ingredients: cynar, gin, vermouth
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An eye-catching potato salad for your next picnic.
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Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
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This cheese ball is perfect for Halloween, or just for serving guests at the Dreadfort.
cooking.nytimes.com
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth Elbow-shaped pasta is then added into the water to absorb all the meaty flavors Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch
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Brown lentils with chopped fresh cucumber, tomato, red onion, and crumbled feta cheese with Greek salad dressing, or dressing of your choice.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A healthy sautéed broccoli rabe recipe.
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A classic, creamy recipe, but with made kohlrabi instead of potatoes.