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cooking.nytimes.com
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
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Get Pork Chops with Wine and Garlic Recipe from Food Network
cooking.nytimes.com
This recipe comes from Kismet, the chef Sara Kramer's restaurant in Los Angeles There, the labneh is made in-house, providing an advantage that can never quite be overcome at home Still, buy the best labneh you can find
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This classic recipe calls for about half the ingredients as the original, served in Mark Sullivan's San Francisco restaurant, Spruce. To make it at home, streamline the ingredient list to lower the cost.
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Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.
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Get Sausage-Provolone Patties With Fried Eggs Recipe from Food Network
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Get A Meaningful Beaning-Ful Bean Salad Recipe from Food Network
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This salad has everything you need for a delicious meal. It's simple and provides protein and servings of vegetables tossed together in one dish.
www.simplyrecipes.com
Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.