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cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
cooking.nytimes.com
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey They also are delicious draped over a pile of rice.
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Beef, bell pepper, mushrooms, and onion are skewered and basted with a soy and lemon marinade to make these tasty summer treats perfect for the grill.
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This long-simmered sauce is made with ground beef, tomatoes, mushrooms, onions, garlic, and seasonings. Serve over spaghetti and top with grated Parmesan.
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Get Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute Recipe from Food Network
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Get Cioppino Recipe from Food Network
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This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!
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Black cod fillets marinated in a vinegar oil mixture and served as a classic escabeche.
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Get Quinoa and Bean Pilaf Recipe from Food Network
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Get Stuffed Shells Bolognese Recipe from Food Network
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Get Eggs in Purgatory: Shakshuka Recipe from Food Network