Search Results (7,032 found)
www.delish.com
Piquant parsley-based salsa verde with its capers, anchovies and vinegar is a perfect foil for chunks of mild mozzarella.
Piquant parsley-based salsa verde with its capers, anchovies and vinegar is a perfect foil for chunks of mild mozzarella.
Ingredients:
parsley, cloves, capers, anchovy, olive oil, red wine vinegar, salt, black pepper, penne rigate, mozzarella, cherry tomatoes
www.delish.com
Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
Ingredients:
olive oil, zucchini, red onion, tomatoes, red pepper, dry white wine, buckwheat, baby spinach
www.delish.com
Popeye was on to something: Spinach is tip-top nutritionally. It's high in vitamins C, E, and K, as well as beta-carotene, folate, riboflavin, and other antioxidants thought to fend off disease.
Popeye was on to something: Spinach is tip-top nutritionally. It's high in vitamins C, E, and K, as well as beta-carotene, folate, riboflavin, and other antioxidants thought to fend off disease.
www.chowhound.com
A light, zesty pasta salad recipe with lemon, cherry tomatoes, cucumber, basil, and parsley.
A light, zesty pasta salad recipe with lemon, cherry tomatoes, cucumber, basil, and parsley.
Ingredients:
orzo, cherry tomatoes, english cucumber, pine nuts, olive oil, basil, italian parsley, scallions, lemon, lemon juice
www.delish.com
The only way to improve upon cheesy pasta? Bake it in the oven.
The only way to improve upon cheesy pasta? Bake it in the oven.
www.delish.com
"If I don't have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That's why he keeps grilled meats in his fridge for sandwiches."
"If I don't have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That's why he keeps grilled meats in his fridge for sandwiches."
Ingredients:
garlic, rosemary, paprika, olive oil, flank steak, bread, mayonnaise, dijon mustard, tomatoes, baby arugula
www.allrecipes.com
This hearty one-skillet dinner with chicken, kale, and sun-dried tomatoes makes a perfect busy weeknight meal.
This hearty one-skillet dinner with chicken, kale, and sun-dried tomatoes makes a perfect busy weeknight meal.
www.chowhound.com
This is Italian Comfort Food! Stuff your tomatoes with rice and either shrimp, veggies or meat for a delicious antipasta, side dish or just for lunch!
This is Italian Comfort Food! Stuff your tomatoes with rice and either shrimp, veggies or meat for a delicious antipasta, side dish or just for lunch!
cooking.nytimes.com
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan Here, there’s no pounding, breading or frying required The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan Here, there’s no pounding, breading or frying required The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts
Ingredients:
tomatoes, cloves, thyme oregano, red pepper flakes, chicken breast, olive oil, parmesan, parsley
cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Ingredients:
chicken breasts, vegetable oil, celery, onion, ginger, curry, turmeric, chicken stock, mayonnaise, yogurt, raisin, arugula
cooking.nytimes.com
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas’s wonderful new cookbook, “The Country Cooking of Greece.” The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas’s wonderful new cookbook, “The Country Cooking of Greece.” The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake
www.allrecipes.com
My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your taste. This is how we like it, but it is quite flexible.
My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your taste. This is how we like it, but it is quite flexible.