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cooking.nytimes.com
In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954
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In honor of the greatest state in the Union, I present you with a miscegination of flavors from the Mediterranean, Middle East, Western Europe & Mexico in...
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Any sweet pepper will work in this side dish, but I love the delicate spiciness of the long, pointy gypsy pepper. I use organic beans, and serve alongside a veggie burger.
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Zucchini and potatoes cooked in chicken boullion are pureed with soft-ripened processed cheese in this comforting soup. Serve garnished with croutons, paprika, and chopped parsley or chives.
cooking.nytimes.com
This recipe is by John Willoughby and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chorizo Hash Browns Recipe from Food Network
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Outdoor cooking without the mess! Chicken breasts topped with peppered bacon are sealed together with potatoes, carrots, and onions in individual foil pouches. Perfect for the grill, or even right on the campfire coals.
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Ground beef, onions, and carrots with tomato-basil sauce topped with mashed potatoes are baked for a delicious and easy comfort-food meal.
Ingredients: potatoes, carrots, milk, butter, onion, beef, tomato
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Get Stuffed Lobster Recipe from Food Network
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Get The Best Tuna Salad Recipe from Food Network
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Okra and potatoes are coated in seasoned cornmeal and fried in oil in this tasty African-inspired side dish called Kingombo Patatas.
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Get Chicken or Turkey Salad Sandwiches Recipe from Food Network