Search Results (6,225 found)
www.allrecipes.com
A zucchini and sausage soup cooked in a stewed tomato broth with green pepper and Italian seasonings.
www.allrecipes.com
Creamy red sauce seasoned Italian style with garlic, basil and oregano.
www.allrecipes.com
Smoked salmon, spinach, capers, and sun-dried tomatoes in a creamy Parmesan cheese sauce are served over fettuccine.
cooking.nytimes.com
Pork loin is an excellent cut to grill for a crowd The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe The pork loin has a richer flavor and meatier texture
www.allrecipes.com
Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans, spinach, cheese, and fresh corn.
www.delish.com
Bread flour has more gluten than all-purpose, which makes for a chewy and tender crust on this flatbread.
www.foodnetwork.com
Get Eggs a la Paloma Recipe from Food Network
www.delish.com
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.