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Amatriciana tomato sauce with crisp, golden guanciale is tossed with bucatini pasta in this quick and easy authentic Italian dish for two.
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Chicken drumsticks marinated with lime juice, garlic, and spices are roasted until dark and tender in this recipe that's sure to please.
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A recipe for the classic Spanish tomato sauce made with garlic, bread, almonds, roasted red peppers, and smoked paprika.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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This Philly-inspired breakfast cheesesteak piles chicken sausage, peppers and cheese atop thick slices of French toast.
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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An easy raclette recipe from DTLA Cheese. Baby heirloom potatoes are roasted with spinach and Manchego and Idiazábal cheeses, then served with romesco sauce.
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Get Crispy Chicken with Spicy Pear Cranberry Sauce Recipe from Food Network
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Try this delicious naan bread recipe. Once baked, naan can be a scoop for dips, saucy foods, a wrapper, or stuffed with delicious fillings of your choice.
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Get Pasta Salad with Poached Shrimp and Lemon-Dill Dressing Recipe from Food Network
cooking.nytimes.com
Salty white cheese is a savory component that complements melon quite nicely This recipe calls for a mellow, ripe, densely textured variety, possibly as commonplace as cantaloupe or as exotic as a Galia or Charente melon Don’t use watermelon.