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cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
cooking.nytimes.com
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
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Get Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter Recipe from Food Network
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Give this gooey French favorite an Italian spin with thyme and sun-dried tomatoes.
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A soothing Japanese soup that takes center stage during New Year’s.
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An easy, quick, and healthy recipe for kale and cannellini bean soup. Crispy Parmesan cheese toasts and an extra sprinkling of cheese top the soup.
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Get Salad of Roasted Beets and Arugula with Blue Cheese Dressing Recipe from Food Network
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Get Sauteed Chicken Breast with Whole Grain Mustard and Sage Recipe from Food Network
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Get Burger with Taleggio, Pancetta and Onion-Mustard Relish Recipe from Food Network
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Get Spaghetti with White Beans and Tuna Recipe from Food Network
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Get Spanish Open-Faced Omelet Recipe from Food Network
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Get Spiced Chicken with Apples Recipe from Food Network