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cooking.nytimes.com
Risotto can often be an intimidating dish, but this recipe, adapted from Rick Moonen and Roy Finamore’s “Fish Without a Doubt,” doesn’t have to be It came to The Times in 2009, part of Emily Weinstein’s column on learning to cook It worked for her, even though she didn’t prepare any of the ingredients ahead of time — or stir constantly as so many risotto recipes demand
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Get Shrimp Scampi with Linguine Recipe from Food Network
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This is a great recipe for Thanksgiving or any holiday. It has been in my family for many years. Hope you enjoy it.
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Get Lamb Chops with Mint and Vinegar Recipe from Food Network
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In this creamy soup, rice cooked with celery and onion is added to a roux-thickened milk soup base with shredded chicken.
cooking.nytimes.com
This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks It makes an impressive (and easy) party appetizer or weeknight dinner for two.
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This is a very delicate onion ring. My Grandmother's recipe. I have never found any to compare to hers.
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A buttery lemon-wine sauce drenches lightly battered, melt-in-your-mouth chicken.
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Tall, fluffy pancakes make the best breakfast, especially when there's plenty of butter and syrup. Make it extra special with berries and whipped cream!
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Get French String Bean Salad Recipe from Food Network
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Chef John uses a simplified one-pot method to make this creamy, comforting, crowd-pleasing rice pudding. It could become your new favorite dessert!
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Celery and carrot flavor the stock of this pureed potato soup made with a can of evaporated milk. Serve garnished with chopped chives.