Search Results (5,377 found)
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
www.allrecipes.com
Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged balsamic vinegar and olive oil.
www.allrecipes.com
Chicken and shiitake mushrooms simmer in chicken broth with bean thread noodles in this Filipino noodle soup.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and rich beef stock.
www.allrecipes.com
This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
www.allrecipes.com
Bratwurst simmers in a slow cooker with beer, onions, spices, and sauerkraut. Prepare them in the morning and they will be ready for game time.
www.allrecipes.com
This soup is a very easy, appetizing way to have dinner or lunch! Onions, carrots, green bell pepper, and polish sausages pack a flavorful punch!
www.foodnetwork.com
Get Linguine with Asparagus Recipe from Food Network
www.allrecipes.com
Avocado halves are filled with a tangy tuna salad in this Spanish tapa. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread.
www.allrecipes.com
This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be ahead.