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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Thin-Crust Caprese Pizza Recipe from Food Network
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Get Ultimate Deviled Eggs Recipe from Food Network
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First boiled with baking soda, these homemade soft pretzels are brushed in butter at the finish line and served with a queso dip starring classic white American cheese.
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Pan-fried chicken, marinated in a Greek yogurt-based marinade, is layered in a pita with a tahini sauce in this chicken shawarma recipe.
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Get Smothered Potato Tot Nachos Recipe from Food Network
cooking.nytimes.com
Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.
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Everything goes into the food processor - garbanzo beans, tahini and lemon juice. Then roasted red peppers and basil. Chill and enjoy.