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cooking.nytimes.com
Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not Most Americans know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes It’s lovely served with steamed greens dressed with a fruity olive oil, over homemade mashed potatoes or polenta.
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Get Loin of Pork with Green Peppercorns Recipe from Food Network
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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
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Get Lemony Dill Hummus Dip Recipe from Food Network
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Get Collard-Wrapped Bean Burritos Recipe from Food Network
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Get Thin-Crust Caprese Pizza Recipe from Food Network
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This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-size pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives or cocktail shrimp on top. Best when consumed before noon.
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This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones.
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Get Cowboy Caviar Recipe from Food Network
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Get American Flag Caprese Salad Recipe from Food Network
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These simple-to-make pickled eggs are a great snack along with pretzels.
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How do I love thee? Let me count the ways. Ah, Dirty Martini - always the perfect cocktail.