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cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I'm in Tuscany at least once or twice a year, and I've tried to replicate at home my favorite dishes there. Florentine Steak prepared on a grill is my favorite...
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Use a packaged stock if you dont have the real thing.
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Get Ham-and-Cheese Wafflewiches with Kale Chips Recipe from Food Network
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Get Roasted Spaghetti Squash with Kale and Parm Recipe from Food Network
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Get Breakfast Cornbread Casserole with Ham and Kale Recipe from Food Network
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Get Spicy Kale and Corn Stuffed Chicken Breasts Recipe from Food Network
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Throw in the pomegranate and pumpkin seeds together with kale and you have a very approachable, healthful salad with lots of texture and flavor.
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Get Teriyaki Salmon and Kale Sheet Pan Supper Recipe from Food Network
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The traditional Portuguese kale and potato soup inspired this delicious country-style dish. It's especially welcome in the winter months when kale is at its peak.