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The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors It can be made with fancy Italian tuna and local heirloom tomatoes for foodies, or with supermarket mozzarella and tomatoes for children, or with excellent olives and extra pine nuts for vegetarians It puts you in the kitchen for about a half-hour at the tail end of lunchtime
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Get Sausage, Dried Cranberry and Apple Stuffing Recipe from Food Network
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Get Slim Six-Layer Dip Recipe from Food Network
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This recipe is by Kay Rentschler and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A crunchy broccoli salad recipe with bacon, Parmesan, dried cranberries, and citrus dressing.
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An overhaul of the classic lunchtime recipe, made with premium canned tuna, fennel, and lemon zest.
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This recipe is by Celia Barbour and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spinach-Artichoke Soup Recipe from Food Network
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Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn’t entirely collapse It’s a simple equation that takes in whatever ingredients you have on hand Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away