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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Scapece is one of the names of the classical way of preserving (mainly) fish and vegetables in vinegar. This dish is even better made a day in advance, as it...
cooking.nytimes.com
This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements Escarole goes by a few names, including broad-leafed endive and Batavia endive (In France it is just called Batavia)
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A classic baked ziti recipe, with Italian sausage, eggplant, ricotta, mozzarella, and Parmesan cheeses.
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Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
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Get Masa Ball Soup Recipe from Food Network
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Get Pickled Jalapenos and Carrots Recipe from Food Network
www.delish.com
This simple Asian-style chutney from chef Ming Tsai goes perfectly in his Cranberry-Crab Rangoons.
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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This pretty, refreshing salad is one of the healthy options on Prime Meats' indulgent menu, combining sliced celery, celery leaves, and thin strips of celery root.
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Arugula, hummus, dates, and pumpkin seeds are layered onto naan bread for a tasty and vegan pizza.
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A quick vinaigrette dresses this salad of mixed greens, baby cucumbers, and strawberries.