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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
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This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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This hearty and flavorful lamb stew features, potatoes, red bell pepper, green beans, and zucchini.
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Stop buying salsa from a jar immediately.
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This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
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This delectable salad is comprised of romaine hearts tossed with golden, caramelized pears and walnuts, strips of succulent prosciutto and a full-bodied orange vinaigrette.
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The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate It’s magnificent, and deliriously easy.
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"My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches," says Michael White. He serves it with crudités.
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Get Pork Tenderloin with Bell Pepper Marmalade Recipe from Food Network
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Pan-fried pork chops are topped with a spicy mushroom and garlic sauce to make an elegant Asian-inspired dish.
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Get Lentils with Fried Eggs Recipe from Food Network
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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.