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cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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This pork chop recipe has oven-roasted bone-in chops topped with a sweet-tart, cherry-port sauce.
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Chicken pieces are marinated overnight in an intense garlic mixture, then roasted to a delicious golden brown. Garlic lovers will enjoy the deep, rich flavor.
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Salt and pepper skillet fries are a quick and easy way to prepare French fries and are sure to please everyone around you.
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Fish and thyme are a traditional combination, and paired with golden brown roasted potatoes, they become a simple and superb dish. All you need is a salad to complete the meal.
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This baked risotto is half the work of a regular risotto, and double the taste.
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Get Black Sea Bass and Mussels a la Nage Recipe from Food Network
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The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
cooking.nytimes.com
This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago The ingredient list is short, and may include much of what you already have on hand But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
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Big, creamy butter beans give a tuna and celery salad terrific heartiness.
cooking.nytimes.com
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
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Sweet and spicy barbecued spareribs with a touch of rum.