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cooking.nytimes.com
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Provençal flavors of basil pesto and ratatouille are the star of these deviled eggs.
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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
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Get Baked Lemonade Pork Chops Recipe from Food Network
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This cabbage stir fry is seasoned with fresh green chile peppers, dried red chile peppers, curry leaves, and mustard seed.
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Get the week rollin' with this no-brainer recipe using lump crab meat.
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Get Chicken Cherry Baguette Burgers - Semi-Homemaker Recipe Recipe from Food Network
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.