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This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pacific Rim Grilled Steak and Noodle Salad Recipe from Food Network
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Get Pork with Squash and Apples Recipe from Food Network
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Sohui Kim's recipe for Brussels Sprouts Caesar Salad from her cookbook, The Good Fork.
cooking.nytimes.com
Alice Waters often recommends that cooks master a good minestrone It’s communal and seasonal, two pillars on which she has built her cooking career This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season’s green beans, tomatoes and squash
cooking.nytimes.com
You can serve potatoes Dogana alongside any simple protein — grilled meats, roasted birds, sautéed fish, for example Or simply slide a pair of sunny-side-up eggs over the potatoes before sprinkling on the relish Then you can call it dinner, or even brunch, just to mix things up even more.
cooking.nytimes.com
A hearty bean soup does not always require hours on the stove Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish You can save even more time by tackling some prep while starting to sauté the soup.
cooking.nytimes.com
This is a vegetarian version of a classic Chinese stir-fry The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat I’ve added carrots for color.
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Get Sesame Noodles with Veggies Recipe from Food Network
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Get Slow-Braised Meatballs with Cranberry Sauce Recipe from Food Network
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An easy vegan recipe for Indian chickpea curry with spinach. You will need onion, ginger, tomatoes, cilantro, cumin, coriander, and paprika.