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A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I first learned to make these during my university years and I won't say exactly how long ago that was! Sharon Giardetti, my room mate and dear friend, used...
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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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Combine ground lamb with cumin, coriander, cinnamon, turmeric, garlic, and harissa sauce for a spicy, Merguez-style sausage perfect for burgers, breakfast, or any meal.
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Get Vegetarian Parm Heroes Recipe from Food Network
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Chef John's recipe for Korean fried chicken sauce is the perfect topper for his recipe for Korean fried chicken.
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These chicken Kiev balls using ground chicken are crispy on the outside, tender on the inside, stuffed with herbed butter, and sure to be a hit on game day or any party.
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Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.