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cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
cooking.nytimes.com
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too Serve hot or at room temperature.
www.allrecipes.com
Oven baked potatoes with seasoned bread crumbs!
www.allrecipes.com
Get all the flavor of slow-roasted tomatoes by using double-concentrate tomato paste in this recipe for roasted tomato balsamic vinaigrette dressing.
www.chowhound.com
Chipotle and cumin kick up tomato sauce.
www.allrecipes.com
Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping to create the ultimate keto comfort food.
www.allrecipes.com
This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
www.allrecipes.com
These teriyaki chicken quesadillas with 2 kinds of cheese, habanero chile, and wasabi are an intense fusion of Japanese and Mexican flavors.
www.simplyrecipes.com
Get your grill on with tuna kabobs! skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.
www.simplyrecipes.com
Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.
www.foodnetwork.com
Get Greek Salad Recipe from Food Network
www.delish.com
Try this classic comfort-food dinner from NBC's "The Chopping Block" contestants Panya Rice and Michael Holmes.