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cooking.nytimes.com
This traditional Spanish snack couldn’t be easier to make Aside from good toasted bread, it requires very few ingredients: a garlic clove, a ripe tomato, some olive oil and flaky sea salt In fact, the ingredient list is actually the recipe in shorthand
Ingredients: bread, garlic, tomato, olive oil
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 to 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grape juice, fruit punch, citrus soda, lemons and ra-ra-raspberry sherbet.
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Flat iron steak marinated in a soy sauce-based marinade with green onions and garlic is an Asian-inspired dish. Serve with Asian vegetable mix!
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Get Creme Anglaise Ice Cream Recipe from Food Network
cooking.nytimes.com
I wrote that I found these perfect — the ur-preserves — and then tasted them again And I can only affirm it as a truth They are richer than plain vinegar pickles, which lets them be their own hors d'oeuvre, in a small chilled bowl, with olives perhaps alongside
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Panaeng is a slightly sweet, thick Thai curry that is not as spicy as others. It is characterized by the presence of peanuts in the curry paste, and optionally...
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Coi chef Daniel Patterson's vegan roasted eggplant soup recipe is ideal for a cool summer meal.
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Get Paprika Spice Turkey Breast with Hummus and Paprika Yogurt Sauce Recipe from Food Network
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Get Red Chile-Glazed Meatloaf Recipe from Food Network