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cooking.nytimes.com
This pizza tastes like Southern Italy The hot red pepper flakes are especially nice, but don’t overdo it Just a light sprinkle will give the pizza a little heat.
This pizza tastes like Southern Italy The hot red pepper flakes are especially nice, but don’t overdo it Just a light sprinkle will give the pizza a little heat.
www.simplyrecipes.com
Upgrade your lunch! This Avocado Tuna Salad uses creamy avocado instead of mayo for a fresh and easy twist on the classic. Red onion and celery add some crunch, while lemon juice gives it some zing.
Upgrade your lunch! This Avocado Tuna Salad uses creamy avocado instead of mayo for a fresh and easy twist on the classic. Red onion and celery add some crunch, while lemon juice gives it some zing.
www.delish.com
Crisp water chestnuts (or Granny Smith apple, if you prefer) add a refreshing crunch to the salty and chewy combination of tuna and pasta.
Crisp water chestnuts (or Granny Smith apple, if you prefer) add a refreshing crunch to the salty and chewy combination of tuna and pasta.
www.foodnetwork.com
Get Simply Grilled Chicken Breasts Recipe from Food Network
Get Simply Grilled Chicken Breasts Recipe from Food Network
www.chowhound.com
A made-from-scratch version of the classic Thanksgiving side.
A made-from-scratch version of the classic Thanksgiving side.
Ingredients:
green beans, olive oil, cremini mushrooms, garlic, thyme leaves, shallots, vegetable oil
cooking.nytimes.com
Potatoes may seem an odd topping for pizza, but the Pittsburgh-based baker and cook Rick Easton has developed a crust that is so sturdy it can actually support more than its own weight, and these potatoes – boiled until soft, hand-crushed, flavored with olive oil and rosemary and made even more delicious by the addition of mozzarella – are not only traditional, but amazing Be sure to bake the pizza until it is good and brown on the bottom; take a peek if you’re not sure See the other variations on this pizza, and experiment freely.
Potatoes may seem an odd topping for pizza, but the Pittsburgh-based baker and cook Rick Easton has developed a crust that is so sturdy it can actually support more than its own weight, and these potatoes – boiled until soft, hand-crushed, flavored with olive oil and rosemary and made even more delicious by the addition of mozzarella – are not only traditional, but amazing Be sure to bake the pizza until it is good and brown on the bottom; take a peek if you’re not sure See the other variations on this pizza, and experiment freely.
www.delish.com
Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. Recipe By: Grace Par
Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. Recipe By: Grace Par
Ingredients:
potatoes, chives, flour, salmon, vegetable oil, lemon juice, dijon mustard, olive oil, salad
www.foodnetwork.com
Get Roast Pork Loin at Carving Station Recipe from Food Network
Get Roast Pork Loin at Carving Station Recipe from Food Network
www.allrecipes.com
Make this quick and easy recipe for cauliflower "popcorn" as a kid-pleasing after school snack.
Make this quick and easy recipe for cauliflower "popcorn" as a kid-pleasing after school snack.
www.allrecipes.com
This cabbage, avocado, and carrot salad is a refreshing side dish to Puerto Rican-inspired meals.
This cabbage, avocado, and carrot salad is a refreshing side dish to Puerto Rican-inspired meals.
www.allrecipes.com
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.