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Corn is simmered in a creamy bacon sauce in the slow cooker for a make-ahead side dish.
cooking.nytimes.com
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang And caramelized onions and dried barberries (or currants) contribute a gentle sweetness This is dinner party food that is at once elegant and supremely comforting.
www.chowhound.com
People stand around this dish and cannot stop eating it. I promise you, no leftovers! The sweetness of the Vidalia onions and the twang from the seasoning and...
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This twist on an old classic incorporates mushrooms, onions, and bacon into good old-fashion mashed potatoes. Ranch dressing is the secret ingredient.
www.delish.com
This super fancy tart is also super easy.
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This light and delicious salad features fresh cucumbers, tomatoes and red onions with a sweet and sour dressing enlivened with fresh mint.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Savory Italian sausage, tender sauteed celery and sweet onion and herb-seasoned Pepperidge Farm® stuffing are bathed in golden chicken broth and brightened with fresh parsley for a stuffing side dish that will steal the show.
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This recipe for tiny frittatas is stuffed full of caramelized onions, mushrooms, and goat cheese for a fun breakfast or elegant appetizer.
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It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it.
www.delish.com
This recipe illustrates a special technique of smoking scallops, although the same process can be used to smoke other fish and shellfish.
cooking.nytimes.com
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal It’s a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can’t find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes