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Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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Get Christina's Peanut Brittle Pork Satay with Peanut Sauce Recipe from Food Network
cooking.nytimes.com
If this sounds like a pared-down salade niçoise, it is Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy Boil medium-size potatoes in their skins
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Yellow cake mix added to the usual fixings for yeast rolls yields these light and delicate sweet crescent rolls sprinkled with poppy seeds.
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Using a spaetzle press or potato ricer makes these seasoned German noodles a breeze to put together.
Ingredients: flour, basil, onion powder, eggs, water, salt
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A methodical approach and patience are required to master croissants, but they are totally worth the extraordinary effort. Butter, flour, milk and yeast never had it so good!
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This recipe makes a simple side of garlic and parsley-seasoned linguine to with any meat, poultry, or fish.
Ingredients: linguine, butter, garlic, parsley, salt
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Get Saffron Halibut Packets Recipe from Food Network
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Make your own Indian-style mango chutney with dates and raisins. This recipe makes enough for freezing or canning.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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Traditional South Carolina benne wafers, thin, crispy, toasted sesame seed cookies.