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An elegant and delicious first course, these rich-tasting crostini also make a lovely light lunch or supper.
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Get Truffled Mashed Potatoes Recipe from Food Network
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In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.
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A whole chicken cooks up crisp and brown with nothing more than a generous sprinkling of kosher salt. It's served with a quick thyme-butter pan sauce.
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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A favorite in Tuscany and at our house, this dish is also delicious served with grilled meats. (I love grilled sausages with it.)
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A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant, and so delicious you'll want to pick it off and eat it while the roast rests.
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This mostly-custard bread pudding is creamy and sweet. Serve it warm or cold.
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A perfect, snappy bite of sausage stuffed into a pickled pepper will give your taste buds an explosion of flavor. These are such easy appetizers to make.
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Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.
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Try Chef John's foolproof method for brisket braised in a simple apple-onion gravy. You'll never spend all day baking beef brisket again!
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Get Black Pepper and Sage Biscuits Recipe from Food Network