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Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.
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Grilled chicken breasts basted with wing sauce are served on toasted hamburger buns and topped with lettuce, tomato, and blue cheese dressing.
www.delish.com
Incorporate sausage into a crowd-pleasing pasta salad using gemelli pasta and smoked mozzarella.
www.delish.com
Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
cooking.nytimes.com
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food It also may be her easiest Use your favorite canned tomatoes for this and don’t be scared off by the butter
Ingredients: tomatoes, butter, onion
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Zucchini cored and stuffed with meat and rice then cooked in tomato sauce is a traditional Lebanese comfort food recipe.
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A Bloody Mary with a side of beef bouillon.
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This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.
cooking.nytimes.com
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year
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My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
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A light, yummer summer dish with zucchini, tomato, and Romano cheese.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato