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Bacon, onions, and potatoes are a classic combination utilized in this soup seasoned with caraway seed and marjoram.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
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A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.
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A basic American-style blend.
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Marinated olives--with a decidedly Italian flavor--are chilled for one hour prior to serving.
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Not only is dark chocolate full of antioxidants, it is mood enhancing in its own right.
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Get Pesto Pasta With Sun-Dried Tomatoes and Broccoli Recipe from Food Network
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Since the tomato pesto here is made in a processor or blender, you have to make more than the small quantity needed. Use leftover pesto later in the week on grilled vegetables or fish. Its also a delicious addition to sandwiches and pasta.
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This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables Warning: You may find yourself eating this for breakfast.