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Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.
cooking.nytimes.com
The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up
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Get Potato Bagels with Butter-Glazed Onions Recipe from Food Network
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Get Nona's Marinara Sauce Recipe from Food Network
www.allrecipes.com
Breaded chicken, browned, and cooked in chicken broth. Covered with Provolone cheese and canned asparagus.
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A simple chicken saute coated in a sophisticated champagne-mushroom cream. Ideal for entertaining.
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A sour cream cornbread recipe with whole-kernel, canned corn.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Fresh sweet corn and spicy radishes take center stage in this Southwestern-style salad.
cooking.nytimes.com
There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan What was once timid and a little dull turns vibrant, tangy and impossible to stop eating
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This version of potato gratin combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor.
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These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.