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cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes, plus at least 4 1/2 hours’ marinating and roasting. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad The original recipe calls for minced anchovies and the sauce served on thin spaghetti Either version is delicious.
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Get Chana Masala Recipe from Food Network
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Get Trout Landwehr Recipe from Food Network
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A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!
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We turned our shrimp boil foil packs into an awesome party skewer.
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Get Turkish Borek Recipe from Food Network
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Get Farfalle with Broccoli Recipe from Food Network
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This creamy, dreamy, bacon-y mac kicks Kraft to the curb.
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Get Piadine Sandwiches with Homemade Piadine Dough Recipe from Food Network
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Having some friends over for a casual dinner and they don’t want to keep it light and simple, then Fettuccines with Mustard Greens and Mushrooms will suit their...
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Get Fettuccine Alfredo Recipe from Food Network