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The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I’d last had it, decades ago A tart, bright tomato soup and a crispy sandwich with an oozing interior: no wonder they are an iconic match This recipe, spiked with fennel and Pernod, is livelier and more sophisticated than your usual tomato soup
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Pork, green onions, and green chiles are tossed in hot caramelized sugar until golden brown. The sugar melts into a sweet and savory sauce.
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Get Fajita Butterfly Shrimp with Cilantro Rice Recipe from Food Network
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Get Falafel with Chipotle Tahini Dip Recipe from Food Network
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Get Light Tacos Recipe from Food Network
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Get Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta Recipe from Food Network
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Get Mexican Summer Salad Recipe from Food Network
cooking.nytimes.com
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy
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Get Healthy Grilled Shrimp Fajita Foil Pack Recipe from Food Network
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Get Curried Chickpeas and Spinach Recipe from Food Network
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Get Fried Brussels Sprouts with Walnuts and Capers Recipe from Food Network
cooking.nytimes.com
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth