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A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.
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Baked spaghetti squash topped with a spicy sauce with ground turkey, black beans, tomatoes, and corn makes a warming meal on a chilly night.
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Get Pine Nut Lamb Meatballs with Pasta Recipe from Food Network
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Get Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions Recipe from Food Network
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Get Phyllo Wrapped Huevos Rancheros Recipe from Food Network
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Get Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette Recipe from Food Network
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Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon.
cooking.nytimes.com
Emily Elsen and Melissa Elsen, sisters who run the Four & Twenty Blackbirds bakery in Brooklyn, hail from South Dakota, where their family ran a small restaurant Kuchen, a German cake topped with fruit that is a staple of the state’s Thanksgiving tables, is central to their childhood memories of the holiday Their recipe, topped with pears, “looks a little different than those traditionally found in local South Dakota church and community cookbooks,” Melissa Elsen wrote in an email, “but it tastes like it does in my memory (with the addition of cardamom).” That cardamom, it turns out, is key to the dish’s success, with citrus and savory notes that are as pleasant as they are unexpected.