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Get Cilantro Pesto Recipe from Food Network
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Ground beef seasoned with oregano and garlic, shaped into a rectangle, layered with ham and mozzarella cheese, then rolled up and baked.
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Get Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette Recipe from Food Network
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Get Provencal Cherry Tomato Gratin Recipe from Food Network
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Get Spinach Loaf Recipe from Food Network
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This refreshing vodka sour recipe uses fresh basil, lime juice, mezcal, blanco tequila, and egg white for an unexpected cocktail.
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Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
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Make your own pickling spice blend! Mustard seed, black peppercorns, and cinnamon (or allspice!) are essential. The rest are mix-and-match. Lasts for up to a year and makes enough for several batches.
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This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later And you can bail on the sprinkle if it's too much work
cooking.nytimes.com
Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting “Freedom From Want” gives Americans its most enduring vision of the holiday table It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nation’s most flavorful hyphenated cuisines Matthew Jennings, the chef and an owner of the forthcoming Townsman restaurant in Boston, pays homage to that cooking with a New Bedford-style Thanksgiving dressing made with local Massachusetts quahog clams and the Portuguese sausage known as chouriço
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A great soup for a dinner party, Italian Halibut Chowder is seasoned with traditional Italian herbs. The halibut swims in a tomato-based stock with red peppers, onions and celery. Delicious garnished with parmesan cheese.
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Get Pappardelle with Wild Boar Ragu Recipe from Food Network