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cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.
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A classic dish to warm up a chilly crowd.
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This briny, veggie-centric take on steak will please both your inner carnivore and herbivore.
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Tomatoes, apple, onion, and sugar are simmered into a sweet jam that gets a spicy kick from cayenne pepper in this fun and unique recipe.
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Blanched kale is quickly braised with onions, anchovies, and tomato paste for a punchy, flavorful vegetable side dish recipe.
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This tasty and colorful dish combines oranges, cranberries, apples and celery. It needs to be refrigerated overnight, so plan ahead!
Ingredients: fruit, cranberries, apples, celery, sugar
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Get Cranberry-Orange Relish Recipe from Food Network
Ingredients: cranberries, oranges, sugar, pecans
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Get Ninja Pepper Relish Recipe from Food Network
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Get Fresh Cranberry Relish Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Onions, cabbage, green peppers, green tomatoes, and seasonings make a terrific topping for hot dogs and macaroni salads. This recipe makes approximately 9 to 12 pints.