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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
www.delish.com
Sweet dried figs pair beautifully with leftover Thanksgiving turkey
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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
www.allrecipes.com
These flavorful steamed clams are not only easy and delicious they're also fast to make. Plus there's chorizo sausage involved!
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An easy, colorful combination of cured Spanish chorizo, black beans, and tomatoes with green chiles add big flavor to this one-pot rice dish.
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Crunchy green pistachios and soft, nutrient-rich spinach add texture and color to this simple rice-based side.
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This delicious recipe is a snap to make and tastes delicious! It's vegan and vegetarian, too.
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Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!
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Get Mediterranean Orzo Salad Recipe from Food Network
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This brisket gets rubbed with seasonings, braised and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.
www.chowhound.com
The salad bowl staple.
Ingredients: olive oil, balsamic vinegar