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Get Chocolate Passion Ravioli with Ricotta Souffle Fritter Recipe from Food Network
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
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A tangy, spicy way to serve potatoes.
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For a simple dish, pasta all’amatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
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A classic skirt steak fajitas recipe, with marinated beef, bell peppers, and yellow onion, served with flour tortillas, salsa, and other fixings.
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This couscous tabbouleh is also delish with chicken or beef skewers.
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Get Minestrone with Gnocchi Recipe from Food Network
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The simplest homemade spaghetti sauce, ever.
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In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
Ingredients: turkey, garlic, tarragon, olive oil
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
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For his take on the ubiquitous dip, Istanbul's star chef, Mehmet Gürs, uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient tahini for nuttiness.