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cooking.nytimes.com
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes The trick is to confit thick slices slow in fat, which transforms the texture into silk They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat
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Get Tomato Salad with Field Greens Recipe from Food Network
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Get Grilled Caesar Salad with Yellow Miso Recipe from Food Network
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This vegetarian Mexican sandwich recipe has breaded, fried zucchini, queso fresco, refried black beans, salsa, and jalapeños.
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Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here.
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A simple blend of just a few delicious ingredients, this dish delivers serious flavor. It makes a great presentation when you use unusual varieties of eggplant...
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A simple sauté of seasonal vegetables that was served at the Obama inaugural luncheon.
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Get Mushroom-Hummus Soup Recipe from Food Network
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Turn fruit into a seasonal side dish with this easy recipe.
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This recipe is quick and easy to make. Its an adaptation of favorite salad from a bistro I used to work at. The chef would never give me his secret recipe, but...
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Get Colonial Goose Recipe from Food Network