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cooking.nytimes.com
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market The dish can be prepared in advance and reheated.
cooking.nytimes.com
Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain The menu of his new restaurant, Gato, will encompass regions around the Mediterranean — Spain, yes, but Italy, Provence, Greece, North Africa “Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes
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Get Mushroom Casserole Recipe from Food Network
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Get Acciugata Di Renato Recipe from Food Network
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This garlic and basil spread gives ordinary sandwiches a kick.
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Salmon is our favorite fish to eat, and we especially love to grill it. This is a great way to make it, very flavorful and healthy!
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Get Thai Chicken with Carrot-Ginger Salad Recipe from Food Network
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Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.
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Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Also a great use for leftover quinoa!
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This unusual yet tasty sweet and savory pizza is made with a curried red lentil sauce instead of tomato sauce. It's topped with a delicious mix of sweet potato, eggplant, tomatoes, garlic, onions, and spices.
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Get It's a Wonderful Waldorf Recipe from Food Network