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cooking.nytimes.com
The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil
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Chopped red, green, and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. The result: a supremely colorful, incredibly easy hors d'oeuvre.
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Get Roasted Chicken Recipe from Food Network
cooking.nytimes.com
A creamy soup doesn’t have to mean lots of cream Puréed leeks in this soup provide body as well as flavor, and a handful of rice helps give it a smooth consistency For a brilliant green taste and color, let the soup cool completely before blending in the spinach
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Get Open Hearth Grilled Fish Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is for those who prefer herbs rather than spice. Creamy and delicious - it is the perfect accompaniment to chicken, ham or crisp salad greens.
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Get Chicken-and-Dumpling Soup Recipe from Food Network
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Get Salad Nicoise with Seared Tuna Recipe from Food Network
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A classic and delicious way to prepare trout.
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For this quick and easy clam sauce, toss canned clams in a pan with butter, oil, garlic, parsley, basil and pepper. Serve hot over linguine.
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Center-cut pork chops, stuffed with gouda cheese, parsley, and bacon are excellent grilled or broiled.