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This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vegetable Tarte Tatin Recipe from Food Network
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Get GZ's Ultimate BLT Recipe from Food Network
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Get Farmer's Breakfast Recipe from Food Network
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Deciding on the menu for breakfast is troublesome. But with The Anatomy of a Dish by Diana Forley and Catherine Young, you can dish out some exciting new breakfast...
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These crostini-type appetizers are simply slices of sourdough bread rubbed with garlic cloves and topped with sliced mozzarella cheese, a few basil leaves, and slices of ripe tomato. A drizzle of olive oil and a sprinkle of salt and black pepper finish the caprese salad appetizers.
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Get Potato-Stuffed Flat Bread Recipe from Food Network
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The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.
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This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid’s wonderful book "Seductions of Rice" (Artisan, New York) Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt
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An untraditional marriage: German sausage meets Italian green.