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Bitters go way beyond cocktails in this salad dressing.
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Penne pasta is tossed with asparagus and snow peas in this quick, light, and easy dish.
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For an easy dinner that's full of fresh flavor, try this homemade roasted cherry tomato-garlic sauce that's the perfect complement to spaghetti.
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A chickpea pancake native to Nice.
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Recipe By: Grace Parisi Servings: makes about 2 cups
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Breaded and baked eggplant slices are layered on pita chips with a tomato and basil leaf for a fun, bite-size appetizer you can eat while standing.
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Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered with pecorino The oily crunch of the bread, the saltiness of the cheese and the sweetness of the broccoli combine into something that, had it not been for my sense of propriety, would have had me licking the plate I made a few minor edits while testing the recipe, taking down the olive oil by just a bit and streamlining the method
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A healthy open-face feta breakfast sandwich recipe.
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I've had a stinky cheese (a petit pont l'eveque), mostly eaten down to the rind, kicking around my refrigerator for a few weeks and wanted to get rid of it. Tonight...
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Recipe for Baked Bass with Fingerlings and Zucchini, as seen in the October 2009 issue of O, The Oprah Magazine.
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This recipe is by Mark Bittman and takes About 1/2 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sea Scallops Recipe from Food Network