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Use this easy roasted vegetable dish as a garnish for hearty winter soups or as a side served up with roasted meat and greens.
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Nigella Lawson brought this recipe to The Times in a 2006 article about vegetarian comfort food "The mushrooms, which are easy to cook, require a certain amount of patience and trust Once you tumble your huge pile of prepared mushrooms into the pan, you could quite reasonably believe they will never cook down, never lose their bouncy rawness and could go on absorbing oil forever
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This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This classic creole dish becomes quicker and easier thanks to Hillshire Farm® Smoked Sausage and ready-seasoned packaged rice.
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All the favorite ingredients for pizza are baked with spaghetti creating the perfect duo: pizza spaghetti casserole!
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Shrimp and white fish simmer quickly in a creamy potato broth spiked with sauteed onion, garlic and dill.
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Rocky's blend of seasonings including paprika, coriander, and turmeric makes any steak awesome! Try it on t-bones or ribeyes.
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A marinade for grilled chicken thighs is a little sweet, a little tangy, and a little hot thanks to maple syrup, rice vinegar, and plenty of seasonings. You can use chicken breasts, too.
cooking.nytimes.com
This is one of many Provençal dishes starring eggplant and tomatoes Unlike its cousin, ratatouille, the vegetables are cooked together for a very long time here, until they meld into a confit The authentic dish includes a couple of finely chopped anchovies, which season the dish as it simmers
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This recipe for hearty mushroom and barley soup has been handed down through generations.
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
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Try celebrity chef Jamie Oliver's mouthwatering slow-roasted pork recipe.