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This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes
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Get Lamb Sandwich Recipe from Food Network
Ingredients: lamb, garlic, pita, mint leaves
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Think of a gooey, well-seasoned pecan pie without the pecans, and your thinking of Amish Bob and Andy Pie. Milk, eggs, flour and sugar are combined with butter, cinnamon, cloves and vanilla. Then it 's baked until brown and quivery to the touch.
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This recipe for rice and beans is so delicious! I have adapted it from the traditional Haitian style of making rice and beans. The scent and taste of the cloves make the dish! Serve with avocado on the side and you'll want it every night of the week!
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.
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Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
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Get Kale Polenta Recipe from Food Network
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This eggplant lasagna is a fantastic vegetarian main course that is full of flavor due to the garlic bechamel sauce. Don't count on leftovers.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.