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The fastest way to make your own pizza.
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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
cooking.nytimes.com
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
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This sauce is made from fresh Roma tomatoes and then run through a homemade canning process, and can be used to top spaghetti or pizza crusts.
cooking.nytimes.com
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato But it really shines brightly as a supporting player in a feast of poultry, pork or beef
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
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The best Mediterranean mashup ever.
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Fresh early-summer veggies are tossed with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad.
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Jacques Pepin shows how quick and easy it is to prepare a vegetable soup from scratch.
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Chef John pairs sweet with heat in this quick nectarine salsa with red bell peppers, jalapeno peppers, and cilantro.
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Quinoa frittatas with zucchini, rosemary, and cheese are quick, simple, and vegetarian. Have one for an on-the-go breakfast or as a side.