Search Results (12,408 found)
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A fresh and easy asparagus soup in a base of stock, cream, and onion, seasoned with thyme and dry vermouth.
cooking.nytimes.com
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
cooking.nytimes.com
Briny clams come together with smoky bacon and sautéed leeks in this showstopper Quick to prepare, this weeknight recipe is decidedly sophisticated First, sauté the bacon, add the garlic and leeks and add some good white wine and tomatoes
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Get Middle Eastern Chicken Burgers Recipe from Food Network
cooking.nytimes.com
The most beautiful tomatoes may not always be the best ones Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets
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Get Turkey, Kale and Brown Rice Soup Recipe from Food Network
www.delish.com
The haunting blend of spices in this dish will have you reaching for seconds.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Vegetable Quinoa Salad Recipe from Food Network
www.allrecipes.com
Chicken breasts, artichokes, and mushrooms are perfect partners in this quick and easy recipe with a flavorful sauce.
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Get Jack's Meatball Sliders Recipe from Food Network
www.chowhound.com
A boneless version of buffalo wings with a crunchy coating and tangy blue cheese coleslaw.