Search Results (103 found)
www.allrecipes.com
Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.
Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.
Ingredients:
olive oil, cloves, red onion, crimini mushrooms, peppers, cherry tomatoes, basil, balsamic vinegar, potato gnocchi, margarine
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
plus, nutmeg, butter, semolina flour, parmigiano reggiano, egg yolks, olive oil, cloves, onion, tomatoes
www.foodnetwork.com
Ina Garten gives Food Network Magazine a step-by-step lesson on pizza making.
Ina Garten gives Food Network Magazine a step-by-step lesson on pizza making.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it.
It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it.
Ingredients:
butter, onion, mushrooms, brown sugar, potato gnocchi, shrimp, sour cream, paprika, saffron, basil, parmesan cheese
www.delish.com
This satisfies people's yearning for pasta, but with a more American approach.
This satisfies people's yearning for pasta, but with a more American approach.
Ingredients:
sweet potatoes, lemon, parsnips, eggs, flour, nutmeg, butter, vegetable oil, shallots, chestnuts, ham hock, country ham, chives
cooking.nytimes.com
This recipe is from the French Laundry, the chef Thomas Keller's restaurant in Yountville, Calif It was published as part of a 2001 story about the raw food movement, in which every element of every dish is raw, organic and vegan.
This recipe is from the French Laundry, the chef Thomas Keller's restaurant in Yountville, Calif It was published as part of a 2001 story about the raw food movement, in which every element of every dish is raw, organic and vegan.