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cooking.nytimes.com
What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade
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Avoid deep-frying by cooking these Southwestern egg rolls in an air fryer and achieving the same crispiness!
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This quick easy Summer cooler is like “liquid guacamole” that kicked me into a pleasure-induced coma that had me “coat-checking” my teeth and dreaming up a recipe...
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We love Pho but are often short on time. This comes together very quickly as most prep can be done while broth ingredients simmer. Oyster sauce adds a depth...
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This wonderful bacon, onion, and cheese spread is great for any occasion.
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These Christmas wreaths are made using corn flakes and cinnamon candies. They're fun to make and eat.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: basil, olive, spanish
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These heavenly nuggets are out of this world! Always a huge hit with everyone who tries them!
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Get Oysters Recipe from Food Network
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My father and uncle (see 'Dan Fay Martini') loved their martini's. Having sampled both of their recipes, more than once, I found myself making variations to their wonderful concoctions. Here is my latest variation in the tradition of the 'Fay Martini.'
Ingredients: gin, green olives, olive, garnish
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Flavorful and filling pork chops simmered with green beans, potatoes in a tomato sauce.