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cooking.nytimes.com
The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Bill Telepans fresh free-form ravioli are filled with broccoli and cheese, then boiled and baked until crisp at the edges.
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Get Shaved Fennel Salad Recipe from Food Network
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This delicious caprese salad adds sweet corn, avocado, and truffle oil to spruce up the traditional recipe.
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Get Chicken Liver Mousse Recipe from Food Network
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.