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Ideas come to the chef Michel Richard wherever he goes "My kids eat Cream of Wheat every morning," he said to The Times in 1993 "I had never tasted it
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Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in this salad.
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Cauliflower and cherry tomatoes make a festive duo in this crunchy salad with a light dressing. Bring to any summer picnic or Memorial Day barbeque.
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Get Chili Molasses Chicken Skewers Recipe from Food Network
cooking.nytimes.com
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato But it really shines brightly as a supporting player in a feast of poultry, pork or beef
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The best Mediterranean mashup ever.
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Oxtail is cooked to perfection with carrots, celery, and potatoes in this rich and hearty slow cooker stew.
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The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.
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Get Sesame Noodle Salad Recipe from Food Network
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Get Spring Goddess Salad Recipe from Food Network
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A quick, spicy marinade prepares shrimp for the grill in this Chinese-style treatment.
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Ratatouille gets a makeover! Chef Donald Links turns grilled veggies and fresh tomatoes into a light, summery pasta sauce.