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cooking.nytimes.com
This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spread buttery burrata cheese between fresh tomato layers to create Chef John's summer salad.
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Get Roasted Eggplant and Tomato Salad Recipe from Food Network
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Easiest brownie ever! Single serving brownie microwaved in a mug. Takes 5 minutes to make.
Ingredients: flour, sugar, water, neutral oil, vanilla, ice
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Fingerling potatoes cooked in the air fryer turn out crispy on the outside and tender and creamy on the inside--a simple dish perfect for both everyday and special occasions.
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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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Get My Dal Recipe from Food Network
cooking.nytimes.com
Ricotta is one of the great undersung cheeses and can be used in dozens of ways Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta
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You'll love these creamy smoked salmon treats.
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This crispy Fried Grouper Sandwich with tartar sauce and pickles is a Gulf Coast classic.
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This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.