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This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
cooking.nytimes.com
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.
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Get Microwave Ratatouille Recipe from Food Network
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This is a delicious Turkish dish that was created for American palates close to the military base. Serve over rice.
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I love the drama of this whole roasted cauliflower—the presentation, the slicing—which always brings down the house.
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This rich, hearty sauce goes well with short shaped pastas such as rigatoni and penne, as well as long pastas such as spaghetti and linguine.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Nonnie's Gnocchi with Fresh Marinara Sauce Recipe from Food Network
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Classic mac & cheese with a panko breadcrumb topping gets an sensational flavor boost from Johnsonville® sausage.
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Get Ham and Cheese Bake Recipe from Food Network
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Get Spicy Juicy Lucy-fer Sliders Recipe from Food Network
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Potato pancakes with garlic, carrot, onion, dill, and parsley pan fried until golden brown.