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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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Sausage and chili sauce add to the usual ground beef to make a great consistency and flavor for burgers.
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A recipe for wild Alaskan salmon fillets dry-rubbed with sumac, seared, and topped with a chunky plum tomato vinaigrette, served with roasted kohlrabi.
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Get Tomato-Leek-Bacon Tart Recipe from Food Network
cooking.nytimes.com
Peter Reinhart, author of “Artisan Breads Every Day” and “American Pie,” said a 24-hour wait will improve any dough: take your favorite recipe, let it sit overnight, then enjoy the upgrade Mr Reinhart recommends letting the dough rise at room temperature for three hours, then refrigerating it.
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Get Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg Recipe from Food Network
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Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.
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Get Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche Recipe from Food Network
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This easy recipe for guacamole con nopales (guacamole with cactus) comes straight from Mexico where guacamole comes in many yummy variations.
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Cheese fries have nothing on these smothered spuds.
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This bruschetta recipe pairs creamy goat cheese with peppery sautéed radicchio.