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This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak Each ingredient is important to the final relish Leave one out and it will seem out of balance
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Get Classic Fondue with Fruit, Vegetables and Bread Recipe from Food Network
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Rich but light, these savory scones partner equally well with bacon and eggs or a hearty soup, and theyre astoundingly good with country ham. The Gruyère becomes gooey inside the scones and forms crunchy bits after it oozes out during baking.
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Get Best Breakfast Potatoes Ever Recipe from Food Network
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This recipe results in lots of garlicky shrimp tossed with some linguine, white wine, and lemon juice.
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.
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Farinata is a simple, comforting flatbread made of garbanzo bean flour batter baked in a hot oven and served in wedges.
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Crisp egg white meringue cookies are made in the shape of bones. No dairy and no gluten means lots of people can enjoy them.
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A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.
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Make this recipe by chef Tyler Florence, for a rich and creamy taste of the South for your next dinner party.
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Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.
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This tuna salad gets added creaminess from avocado and packs a punch with jalapeno and onion.