Search Results (5,913 found)
cooking.nytimes.com
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year
www.allrecipes.com
My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato
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A light, yummer summer dish with zucchini, tomato, and Romano cheese.
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Fresh grape or cherry tomatoes, prosciutto, fresh basil leaves and marinated mozzarella, speared with a cocktail toothpick, make a colorful and tasty appetizer.
Ingredients: prosciutto, salad dressing
www.chowhound.com
In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.
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This recipe pan-sears radishes and sautés their tops, then stirs in a savory, buttery miso glaze for an easy and unexpected side dish.
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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...
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Use your summer crop of cherry tomatoes to make Chef John's recipe for cherry tomato sauce with penne pasta.