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Get Coq au Vin Recipe from Food Network
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This creamy dip with two kinds of cheese, a hint of garlic, and your favorite beer makes a classic crowd-pleaser served with Snack Factory® Pretzel Crisps®.
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A refreshing floral punch with spices, vanilla bean, and honey.
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A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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Get Green Beans Gremolata Recipe from Food Network
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These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
www.delish.com
Sun dried tomatoes add a deeper layer of taste that regular ketchup just can't match.