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The classic French onion soup you crave is just like the one from the restaurant, full of beefy broth and topped with a slice of toasted French bread and 2 kinds of cheese. Red wine adds an authentic flavor.
cooking.nytimes.com
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
cooking.nytimes.com
This recipe is by Marian Burros and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Soba Noodles with Salmon Recipe from Food Network
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One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation...
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Get BBQ Pulled Pork Sandwich Recipe from Food Network
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Sweet and spicy baked chicken wings are coated with a zesty sauce flavored with an orange.
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This delicious pasta salad is always a big hit at parties and it's so easy to make. Everyone is always asking me for the recipe. Try it for yourself with the pasta of your choice.
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Get The Best BBQ Sauce on 66 Recipe from Food Network
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This Mexican-inspired shakshuka is a "tomato-y" one-skillet poached eggs dish with onions and smoked peppers, plus cumin, chili powders, and Spanish paprika.
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Garlicky, spicy, and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition.