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cooking.nytimes.com
Grilled ratatouille is a warm-weather recipe with many charms in both method and result Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same
cooking.nytimes.com
This is a pungent tomato sauce that I learned to make in Provence It goes well with any type of robust fish.
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Salty soy and sweet pineapple balance the richness of slow-braised pork shoulder, for the perfect tiki party snack.
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Make this white chicken chili recipe for Southwestern flavor with plenty of tender chicken, spicy jalapeños, mild poblano chiles, and white beans. In just seven...
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Colombian chicken soup made with chicken thighs and legs, onion, corn, potatoes, cilantro, capers and a special Columbian Ajiaco sauce.
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The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful...
cooking.nytimes.com
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy As it simmers, the brisket cubes soften enough so you can cut them with your spoon The chewiest thing in the soup will be the barley, but in a good way