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Get Oven "Fried" Pizza Recipe from Food Network
Get Oven "Fried" Pizza Recipe from Food Network
Ingredients:
olive oil, yeast, water, flour, salt, white pepper, honey, sausage casings, red onions, mozzarella cheese, basil leaves
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Get Bibb Lettuce and Shrimp Wraps Recipe from Food Network
Get Bibb Lettuce and Shrimp Wraps Recipe from Food Network
Ingredients:
salt, dry sherry, juice, olive oil, sherry vinegar, bibb lettuce, peanuts, cloves, red onion, ginger, shrimp, paprika
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Get Roasted Beet Napoleon Recipe from Food Network
Get Roasted Beet Napoleon Recipe from Food Network
Ingredients:
beets, wine vinegar, sugar, olive oil, goat cheese, baby lettuces, dressing, citrus, hazelnuts, parsley leaves, chives, thyme leaves, black pepper, shallots, dijon mustard, zinfandel, vegetable oil, orange juice, shallot, balsamic vinegar, orange, hazelnut oil
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Fresh herbs - lavender, rosemary, and thyme - are used to make an oil marinade for pork steaks. Marinate the meat while preheating the grill for a simple and quick meal.
Fresh herbs - lavender, rosemary, and thyme - are used to make an oil marinade for pork steaks. Marinate the meat while preheating the grill for a simple and quick meal.
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Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
cooking.nytimes.com
This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill
This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill
Ingredients:
garlic, anchovy, egg yolks, dijon mustard, olive oil, worcestershire sauce, red wine vinegar, lime, balsamic vinegar, romaine lettuce, parmesan cheese
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Get Grilled Stuffed Braciole Recipe from Food Network
Get Grilled Stuffed Braciole Recipe from Food Network
Ingredients:
flank steak, asparagus, breadcrumbs, chiles, pine nuts, golden raisins, olive oil, cloves, smoked mozzarella, salt, black pepper, oregano, cherry tomatoes, basil, red wine vinegar
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Get Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette Recipe from Food Network
Get Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette Recipe from Food Network
Ingredients:
lobster, olive oil, spanish onion, cloves, white wine, arborio rice, saffron threads, honey, tarragon, scallions, white onion, garlic, wine vinegar, shrimp
cooking.nytimes.com
This recipe is an adaptation of a classic Provençal dish A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
This recipe is an adaptation of a classic Provençal dish A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Ingredients:
red bell pepper, garlic, anchovy, capers, water, lemon juice, olive oil, yogurt, parsley
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This pasta salad is bolstered with the addition of fiddlehead ferns, bacon, and cucumber, as well as a quick, homemade creamy dressing.
This pasta salad is bolstered with the addition of fiddlehead ferns, bacon, and cucumber, as well as a quick, homemade creamy dressing.
Ingredients:
fusilli, olive oil, fiddlehead, bacon, english cucumber, tomatoes, egg yolk, dijon mustard, lemon juice, garlic, vegetable oil
cooking.nytimes.com
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
www.allrecipes.com
A fragrant saute of onions, garlic, bell pepper and mushrooms is simmered with white wine and lemon juice, with fresh scallops tossed in to soak up the flavors. Serve with fettuccine bathed in pesto, and sprinkle with Parmesan cheese.
A fragrant saute of onions, garlic, bell pepper and mushrooms is simmered with white wine and lemon juice, with fresh scallops tossed in to soak up the flavors. Serve with fettuccine bathed in pesto, and sprinkle with Parmesan cheese.
Ingredients:
fettuccine, pesto, olive oil, onion, cloves, green bell pepper, mushrooms, dry white wine, lemon juice, scallops, parmesan cheese