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Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar Ms Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water)
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Get Pork Chops with Cornbread Stuffing Recipe from Food Network
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Get Black Truffle Mac and Cheese (Hangover Grilled Cheese) Recipe from Food Network
cooking.nytimes.com
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
cooking.nytimes.com
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
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Grilled turkey and asparagus sandwiches with plenty of homemade pesto are quick to prepare and perfect for summer evenings.
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This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.
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Smoky grilled pizza topped with spicy sausage and roasted peppers.
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It takes a little work, but this succulent chicken Kiev with homemade parsley butter is well worth the effort.
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Fresh diced tomatoes in a basil and garlic marinade top golden toast for a tasty Italian-inspired appetizer.
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Get Zucchini "Hash Browns" and Eggs Recipe from Food Network
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Onion, vegetarian beef crumbles, mushrooms, and peas form the filling of this shepherd's pie topped with creamed corn and mashed potatoes.