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Use cream sherry to enrich a tasty mix of tomatoes, garlic, basil, mint, olive oil and hot pepper flakes. After steeping for two hours, use some of the liquid to flavor hot pasta. Add Asiago and fontina cheese, then toss everything together.
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The almond bread crumbs that top off this dish add a crunch and sweetness that contrasts nicely with the lightly salty, fishy flavor of the bottarga.
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
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An easy recipe from Marie's for grilled chicken breast skewers marinated in Marie's Original Coleslaw Dressing, served with coleslaw, pita bread, and tomatoes.
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Shrimp and peppers sauteed with basil are a delightful summer appetizer or main dish component.
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Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
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Get Iberian Ham with Tomato Relish Recipe from Food Network
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Get Tea Smoked Duck Recipe from Food Network
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Try this easy recipe for Turkish doner kebabs, a street food favorite, of deliciously seasoned ground lamb baked meatloaf-style and served in pita bread.
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A delicious update to the old-fashioned diner staple.
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This recipe is by Julia Reed and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.