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cooking.nytimes.com
Light and refreshing, yet packed with flavor from herbs, jalapeños and garlic, this is an easy, after-work meal that can be endlessly adapted to suit what you’ve got on hand Substitute other thinly sliced raw vegetables for the cucumbers (zucchini, carrot, radishes, celery, cabbage, fennel), and other herbs for the cilantro and parsley (dill, basil, mint) Just be sure not to overcook the flattened chicken, which can happen in an instant.
cooking.nytimes.com
Here, I’ve riffed on a classic French salade niçoise I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot
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Get Italian Egg Sandwich Recipe from Food Network
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This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.
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This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
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A tremendous hot sauce that will spice up sandwiches, marinades, vegetable dishes -- just about anything! Jalapenos are boiled, then blended smooth with canola oil, salt and pepper.
cooking.nytimes.com
This recipe is by Julia Reed and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Blue Cheese Steak Sandwich with the Works Recipe from Food Network
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Get Roasted Tomato Sauce Recipe from Food Network
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Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
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Get Pollo Guisado Recipe from Food Network