Search Results (8,393 found)
cooking.nytimes.com
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end But I don’t hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end But I don’t hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
www.foodnetwork.com
Get Dover Sole Meuniere Recipe from Food Network
Get Dover Sole Meuniere Recipe from Food Network
www.allrecipes.com
Impress your guests with this easy-to-make, yet delicious appetizer.
Impress your guests with this easy-to-make, yet delicious appetizer.
www.allrecipes.com
Take mozzarella string cheese, breadcrumbs, and some toothpicks, and you've got the easiest after-school snack in under 10 minutes.
Take mozzarella string cheese, breadcrumbs, and some toothpicks, and you've got the easiest after-school snack in under 10 minutes.
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Get Rabbit, Hunter-Style: Coniglio alla Cacciatora Recipe from Food Network
Get Rabbit, Hunter-Style: Coniglio alla Cacciatora Recipe from Food Network
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Get a fresh take on healthy when you pair tender asparagus spears with perfectly cooked sorghum grain. This simple, flavorful side dish with the goodness of sorghum will help you add extra protein to your meal.
Get a fresh take on healthy when you pair tender asparagus spears with perfectly cooked sorghum grain. This simple, flavorful side dish with the goodness of sorghum will help you add extra protein to your meal.
Ingredients:
sorghum, water, asparagus, shallot, olive oil, salt, feta cheese, parsley, champagne vinegar, honey, black pepper
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Get Straw & Hay with Gorgonzola Recipe from Food Network
Get Straw & Hay with Gorgonzola Recipe from Food Network
Ingredients:
butter, prosciutto, yellow onion, garlic, heavy cream, gorgonzola dolce, black pepper, tagliatelle, peas, parmesan cheese, basil leaves
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Get Rolfs Original Swiss Cheese Fondue Recipe from Food Network
Get Rolfs Original Swiss Cheese Fondue Recipe from Food Network
cooking.nytimes.com
This recipe is by Sam Sifton and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sam Sifton and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Kenny Rochford, general manage of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds.
Kenny Rochford, general manage of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds.
www.allrecipes.com
Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
Ingredients:
egg, lemon juice, milk, flour, bread crumbs, pecorino romano, adobo, olive oil, veal, arugula, golden raisins, balsamic vinegar
cooking.nytimes.com
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient Rice thickens the soup and it’s all puréed with an immersion blender
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient Rice thickens the soup and it’s all puréed with an immersion blender
Ingredients:
olive oil, onion, green garlic, rice, vegetable stock, parsley leaves, lettuce, parsley