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Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
cooking.nytimes.com
This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.
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This recipe for a creamy green tomato salsa with tomatillos, avocado, and sour cream is famous in Houston, Texas.
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These easy bread squares are best served right out of the oven.
cooking.nytimes.com
This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic Just a small dab packs quite a punch, and can be used to brighten soups, sauces or marinades Thinned with olive oil, it’s good drizzled over grilled meat or vegetables
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Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.
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This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
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Get Iberian Ham with Tomato Relish Recipe from Food Network
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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If you've never cooked a whole duck, don't wait another day.
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With pre-made pizza dough, some mozzarella, and basil, you've got the recipe for a fantastic vegetarian flatbread showcasing ratatouille.