Search Results (8,069 found)
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Provencal Cherry Tomato Gratin Recipe from Food Network
Get Provencal Cherry Tomato Gratin Recipe from Food Network
cooking.nytimes.com
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
www.foodnetwork.com
Learn how to make Parker House rolls with Alex Guarnaschelli and Food Network Magazine.
Learn how to make Parker House rolls with Alex Guarnaschelli and Food Network Magazine.
www.simplyrecipes.com
Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.
Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.
www.allrecipes.com
Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
Ingredients:
chickpeas, onions, parsley, cloves, eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, cayenne pepper, bread crumbs, olive oil
cooking.nytimes.com
This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.
This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.
www.allrecipes.com
American cheese and Russian dressing get along quite well in this turkey sandwich.
American cheese and Russian dressing get along quite well in this turkey sandwich.
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Homemade pork and shrimp wontons float in savory hot stock in this authentic recipe for wonton soup that's meaty and very satisfying.
Homemade pork and shrimp wontons float in savory hot stock in this authentic recipe for wonton soup that's meaty and very satisfying.
Ingredients:
pork tenderloin, hoisin sauce, red pepper flakes, pork, shrimp, bread crumbs, rice vinegar, cilantro, ginger, soy sauce, chicken stock, beef stock, wonton wrappers, green onions
cooking.nytimes.com
Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth
Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth
www.allrecipes.com
These German-style potato dumplings stuffed with sourdough bread are traditionally served with gravy and would make a hearty Christmas dish.
These German-style potato dumplings stuffed with sourdough bread are traditionally served with gravy and would make a hearty Christmas dish.