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The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it
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Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein Here, it moves to the center of the plate with plump, seared shrimp Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard
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Browned garlic makes this classic soup toasty and warm!
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Get Cucumber Salad Recipe from Food Network
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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 Saffron Cream Scones Recipe from Food Network
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Get Smothered Mushrooms and Kale Recipe from Food Network
Ingredients: olive oil, butter, cloves, kale, marsala
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Get Kickin' Bucket Recipe from Food Network
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Get Chicken in Garlic Sauce - Pollo al Ajillo Recipe from Food Network