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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture
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Get Cilantro Pesto Recipe from Food Network
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An easy project that will add that characteristic salty-citrus tang of Morroccan food to your cooking.
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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Get Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette Recipe from Food Network
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Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
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Homemade chicken stock flavored with lemon grass is combined with carrots, celery, egg noodles and chicken in this heartwarming soup.