Search Results (4,634 found)
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Artichokes, basil, and ricotta combine for an easy pasta sauce or quick dip.
Artichokes, basil, and ricotta combine for an easy pasta sauce or quick dip.
Ingredients:
artichoke hearts, ricotta cheese, olive oil, basil leaves, parmesan cheese, lemon, pasta, fat, sugar
www.foodnetwork.com
Get Faux-toush Salad with Lavash Recipe from Food Network
Get Faux-toush Salad with Lavash Recipe from Food Network
Ingredients:
lavash, olive oil, chicken breasts, honey, zest, cloves, sumac, romaine hearts, cucumbers, tomatoes, mint leaves
www.allrecipes.com
Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
Ingredients:
red onion, green bell pepper, celery, crab meat, sour cream, mayonnaise, salad dressing, lemon juice, oregano
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
fish, bay leaves, onion, carrot, rib celery, peppercorns, tabasco sauce, salt pork, water, scallions, celery, potatoes
www.delish.com
Lidia uses chestnuts, herbs, and Parmigiano-Reggiano cheese in this holiday classic.
Lidia uses chestnuts, herbs, and Parmigiano-Reggiano cheese in this holiday classic.
Ingredients:
olive oil, shallots, onions, celery, stale bread, milk, egg, sage, italian parsley, parmigiano reggiano, chestnuts
www.allrecipes.com
This spicy green juice cocktail is made with fresh kale, ginger, celery, cucumber, and green apples.
This spicy green juice cocktail is made with fresh kale, ginger, celery, cucumber, and green apples.
cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
Ingredients:
chuck, nutmeg, allspice berry, onion, carrot, celery, tomato paste, red wine, cognac, beef, bouquet garni, bay leaves, porcini mushrooms, beef stock, parsley
www.simplyrecipes.com
A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
Ingredients:
water, chicken stock, salt, bay leaves, black pepper, onion, celery, bell pepper, tomatoes, chives, cocktail, clams, bay scallops, calamari, olive oil, lemons
www.delish.com
Packed with nutty barley grains, this healthy soup will fill you up like a stew.
Packed with nutty barley grains, this healthy soup will fill you up like a stew.
www.foodnetwork.com
Get Potato Salad Recipe from Food Network
Get Potato Salad Recipe from Food Network
www.allrecipes.com
Rub seasoned butter onto the skin of a roasting chicken, stuff some vegetables and lemon inside, and give it a quick, hot roast before reducing the oven temperature. You'll get the best of both worlds, a crisp brown skin and moist, juicy meat.
Rub seasoned butter onto the skin of a roasting chicken, stuff some vegetables and lemon inside, and give it a quick, hot roast before reducing the oven temperature. You'll get the best of both worlds, a crisp brown skin and moist, juicy meat.