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cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Garden fresh tomatoes, bell and hot peppers, onions, fresh lime juice, plus brown and white sugars, are brewed into a zesty, richly-flavored sweet chili sauce in this family recipe.
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Slow cooker baby back ribs with bourbon barbecue sauce.
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Get West Virginia Style Hot Dog Recipe from Food Network
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Try this great appetizer recipe for smoked sausages in a tasty sauce.
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Get Pepperoni Pizza Bites with Homemade Marinara Sauce Recipe from Food Network
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A simple fish recipe for broiled tilapia topped with a spicy Spanish-inspired sauce made with tomatoes, red pepper flakes, sherry vinegar, and paprika.
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A taco guaranteed to not fall apart.
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Recipe for Tomato Relish, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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An easy stuffed red bell peppers recipe with ground chicken and feta.