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Chewy pizza crust made with a blend of three flours and dried herbs. Just add your favorite toppings and sauce to make a fantastic pizza pie!
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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The idea for this hearty, risotto-style soup came to Frédéric Morin while he was sitting on a combine in his uncle's barley field. He could smell the peat from the neighboring farm, which reminded him of Scotch whisky.
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This classic German sausage comes in countless variations—ours features pork, veal, and a delicate mixture of caraway, pepper, and marjoram.
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Get Caesar Chicken Wings Recipe from Food Network
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Get Heirloom Tomato and Pecorino Gratin Recipe from Food Network
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The yogurt marinade does two very important jobs in this sheet-pan chicken recipe One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
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An aromatic broth is ladled over rice noodles, fried tofu, and mushrooms in this bright and fresh Vietnamese-inspired vegetarian pho soup.
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This tangy, lemony toasted bread salad is very refreshing on a hot summer's day!
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Get Stuffed Falafel Balls Recipe from Food Network
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Get Banh Mi-Style Hot Dogs Recipe from Food Network