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This light pasta dish substitutes ribbons of squash for some of the pasta, and is flavored simply with ricotta salata cheese and fresh herbs.
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Learn to cook homemade crab cakes with fresh aioli. This easy recipe has no filler, just crabmeat bound with a light aioli and coated with crispy panko breadcrumbs...
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Get Ricotta Gnocchi with Roasted Corn Brown Butter, Crispy Prosciutto, Parmesan and Fresh Basil Recipe from Food Network
cooking.nytimes.com
Here is a quick, zesty summer meal, easy to throw together after a day at the beach You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired.
cooking.nytimes.com
Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.
cooking.nytimes.com
Caponata is a Sicilian sweet and sour version of ratatouille Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish Like most eggplant dishes, this gets better overnight
cooking.nytimes.com
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey It’s also vegan, and perfect for a fall evening Use a mixture of cultivated mushrooms; they come in all shapes and sizes
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Get Broccoli-Walnut Pesto With Pasta Recipe from Food Network
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Get No Bake Chewy Truffle Cookies Recipe from Food Network
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Get Camp Cobb Salad Recipe from Food Network
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Chunks of tender lamb grilled on skewers taste fantastic with a zesty salsa verde.
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Get Cooler Shrimp Boil Recipe from Food Network