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To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
cooking.nytimes.com
This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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Meatball subs in soggy, falling-apart buns are just the worst. If you toast the Tailgaters Brat Buns, the heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.
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This is a great treat! Very different from the usual bread-machine breads! It is perfect served fresh and warm or toasted and then broiled with a little mozzarella cheese. Enjoy!
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Grilled chicken marinade, made with red wine vinegar, soy sauce, olive oil, and seasoning, is a simple and flavorful way to enjoy chicken in the summer.
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It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way
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Get Cherry Tomato and Chile Gazpacho Recipe from Food Network
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Get Mini Cuban Burgers (Fritas) Recipe from Food Network
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Get Plantain Soup Recipe from Food Network
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This is a very filling sandwich, great to make ahead of time and keep warm in the oven for a Superbowl party or any other time. But you better like cheese!
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Zucchini slices become the pizza crust in this delicious grilled treat.
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Get Peanut Soba Noodle Salad Recipe from Food Network