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At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine Toasting the cumin for the carrots and the crème fraîche is very important, but don’t worry if you can’t find all the herbs for the garnish
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Get Chicken and Dumpling Soup with Quinoa Recipe from Food Network
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Get Ragu-Stuffed Peppers Recipe from Food Network
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Get Upgraded Chicken-Fried Steak Recipe from Food Network
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This grilled calamari with braised fennel and polenta recipe is a mélange of Italian and Mediterranean flavors.
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This lasagna recipe swaps in thin slices of zucchini for the noodles and is layered with a creamy cottage cheese filling and sautéed vegetables.
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Get The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken "One Big Bird" Recipe from Food Network
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A classic French shellfish and fish stew recipe, prepared with the freshest possible seafood, caught and served the same day. Served with a spicy sauce rouille.