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A savory lemon dressing with cumin, paprika, ginger, and oregano gives this salad an exotic flavor. Serve the salad warm or at room temperature.
cooking.nytimes.com
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green The risotto would also work with green beans or peas, or with no added vegetable at all.
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Get Fully Loaded Bacon-Wrapped Hot Dogs Recipe from Food Network
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Get Chicken and Noodles Recipe from Food Network
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Bacon is braised into a sweet-savory jam in this recipe from Top Chef season 6 finalist Kevin Gillespie.
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Cucumber, onion, and tomato are tossed in a simple blend of champagne and balsamic vinegars and just a touch of agave nectar for sweetness.
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Get Cheesy Rice-Stuffed Acorn Squash Recipe from Food Network
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Get Bratwurts with Sweet-and-Sour Cabbage Recipe from Food Network
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Tunisian and Israeli dish is like a Mediterranean version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, colorful bell peppers, chile peppers, and spices.
cooking.nytimes.com
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust Sometimes I substitute beet greens for the Swiss chard.