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cooking.nytimes.com
This is one of many Provençal dishes starring eggplant and tomatoes Unlike its cousin, ratatouille, the vegetables are cooked together for a very long time here, until they meld into a confit The authentic dish includes a couple of finely chopped anchovies, which season the dish as it simmers
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Bacon and smoked turkey legs take a classic leek and potato soup into the hearty zone for a warming meal that's perfect on a fall or winter night.
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A mayonnaise coating ensures a juicy chicken in this well-seasoned, breaded chicken dish.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With its rice-shaped orzo and creamy texture, this pasta may remind you of risottobut it's easier to make, since you don't have to stir and stir and stir.
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Get Honey Garlic Chicken Thighs Recipe from Food Network
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Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.
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I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
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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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Jeff Cerciello blends olive, canola, and hazelnut oils to give depth to the dressing for this fantastic winter salad. For even more color, use both red, and white endives.
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Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
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This anchovy-free Caesar dressing is bold and creamy and takes no time to whip up.