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cooking.nytimes.com
Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell’s excellent home-cooking manifesto, “Twelve Recipes,” published in 2014 by HarperCollins There are two steps to the process, which as Mr Peternell points out can lead to endless improvisation
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Get Low Country Shrimp Chowder Recipe from Food Network
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Get Vermont Chicken Pie Recipe from Food Network
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A tangy, spicy Spanish tomato sauce.
cooking.nytimes.com
This white bean dish isn’t shy when it comes to garlic It’s used in the pot along with the simmering beans, and also fried in olive oil as a crunchy, pungent garnish As a contrast, the broccoli rabe and red onion get very sweet when you sauté them slowly until they are browned and caramelized
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My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!
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Get Mushroom Barley and Roasted Asparagus Salad Recipe from Food Network
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They'll never know it's vegetarian!
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This authentic black bean recipe may take some time to cook, but is very easy and well worth the wait.
cooking.nytimes.com
Alice Waters often recommends that cooks master a good minestrone It’s communal and seasonal, two pillars on which she has built her cooking career This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season’s green beans, tomatoes and squash
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Get Almost-Famous Broccoli-Cheddar Soup Recipe from Food Network
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Get Stewed Chickpeas and Calamari Recipe from Food Network