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cooking.nytimes.com
This recipe is an adaptation of a classic Provençal dish A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
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Get Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt Recipe from Food Network
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Get Sunny's Tater Tot Pie Recipe from Food Network
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Get Roasted Leg of Lamb with Saffron and Olive Salsa Recipe from Food Network
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You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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Get Polenta Vegetable "Lasagna" Recipe from Food Network
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“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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This traditional Singaporean dish is a savory mix of tasty noodles, Chinese broccoli, and pork.
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Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network