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This easy breakfast recipe combines all the flavors of bagels and lox into a casserole with layers of bagel cubes, cream cheese, smoked salmon, and capers.
cooking.nytimes.com
Shaved steak is not a staple of Mexican cuisine Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec
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The classic California club sandwich is now featured as a wrap stuffed with bacon, lettuce, Monterey Jack cheese, avocado, chicken, tomato, onion, and a zesty chipotle mayonnaise.
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Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.
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Chicken thighs are simmered in a broth made from pureed tomatoes, cilantro, and beer in this authentic Ecuadorian soup called Seco de Pollo.
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Jenn Louis uses whatever melon looks best at the market. She sometimes swaps out the feta for ricotta salata or the chives for mint.
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Bow-tie pasta is simmered with tomatoes and Italian sausage creating a quick and easy weeknight dinner.
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This summer salad features watermelon, feta cheese, arugula, and baby spinach in a simple homemade balsamic vinaigrette.
cooking.nytimes.com
Chopped Salad: Here’s one excellent excuse to spend some time at the farmers’ market This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time Hunt down a few different herbs to give the salad a complex flavor and aroma
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Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro.
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This is our new Italian dreamboat.