Search Results (8,393 found)
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Bartender Alan Walter created this refreshing drink during the summer months when he had already used the restaurant's supply of fruit for drinks.
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Fresh herbs take plain risotto to new heights.
cooking.nytimes.com
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
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A sophisticated popper.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs Recipe from Food Network
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Stack up all the components of an antipasto platter for a sandwich that's molto bene.
cooking.nytimes.com
Broiling is perhaps the easiest way to cook soft shell crabs All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices
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A classic, creamy recipe, but with made kohlrabi instead of potatoes.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These peppers are packed with all of the flavor, so you'll never know they're healthy.
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A savory bread pudding loaded with herbs and pecorino cheese.