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cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Mashed russet potatoes mixed with a purée of parsley and green onions.
www.allrecipes.com
Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.
www.allrecipes.com
Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.
www.allrecipes.com
Fun individual pizzas on burger buns, made with ground beef and seasoned pizza sauce, are topped with mozzarella cheese for that real pizza taste. Best of all, they're quick and so easy to make.
www.delish.com
Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of year. Here, it's formed into a spooky spider.
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Healthier chicken gravy is easy to whip up at home; this nicely seasoned, reduced-fat version blends chicken bouillon, broth, and olive oil.
www.allrecipes.com
This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
cooking.nytimes.com
The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.
www.simplyrecipes.com
Quick and easy! Chicken thighs baked with cherry tomatoes, garlic, and rosemary.
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
www.chowhound.com
A simple and healthy summer salad recipe made with green beans, cherry tomatoes, and a tangy lemon-shallot vinaigrette.