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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
www.simplyrecipes.com
This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
www.foodnetwork.com
Get Edible Vegetable Skewers Recipe from Food Network
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Get Stromboli Recipe from Food Network
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Get Homemade Bagels Recipe from Food Network
www.allrecipes.com
A beautiful mix of summer vegetables, grilled up in a no-mess aluminum foil pouch.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A crispy and flavorful vegetarian stuffing made with cremini mushrooms, celery root, mushroom broth, and sage.
www.allrecipes.com
Who says waffle irons are just for waffles? Try making perfectly crunchy hash browns in the waffle maker for your next weekend breakfast.