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In just minutes you can whip up this flavorful cold pasta salad by tossing cooked spaghetti with oregano, basil, olive oil and bread crumbs. Chill to let the flavors meld, and serve cold.
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Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
Ingredients: garlic, tomatoes, thyme rosemary
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A touch of ginger adds a surprising, yet subtle balance to the creamy tang of goat cheese and the briny sweetness of shrimp in this lovely risotto dish.
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Get D'Abrigini Recipe from Food Network
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A refreshing quinoa salad has lots of healthy ingredients like almond, cranberries, and kale.
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Chef John's homemade cheese, also known as fromage blanc or farmer's cheese, is simple, versatile, and delicious.
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Paul Kahan's healthy idea: a focaccia made with spelt flour, topped with tangy marinated kale, soft and sweet slices of winter squash, and a few shavings of nutty, salty pecorino cheese.
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Get Flank Steak with Salsa Verde Recipe from Food Network
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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New York City chef George Mendes quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor.
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Get Pan-Fried Trout Recipe from Food Network
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Seasoned boneless pork chops are served with a creamy shallot and mustard sauce creating a quick weeknight dinner. Serve with a nice green salad.