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cooking.nytimes.com
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise I adapted the recipe from a sandwich served at Defonte’s Sandwich Shop, on Columbia Street in Red Hook, Brooklyn It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once
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Get Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano Recipe from Food Network
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
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This vegan pumpkin brownie recipe makes the best autumn treats ever. Serve them with vegan coconut whipped cream or pumpkin seeds.
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Get Positano Pizzas Recipe from Food Network
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Get Tomato and Watermelon Salad with Mozzarella Recipe from Food Network
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I'm not sure whether this is correctly called Sago pudding since I have my mom's recipe with the title in Chinese (which I can't read unfortunately). If you have...
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Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
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Get Pitcher Of Bloody Marys Recipe from Food Network
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A tropical combination.
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Recipe for Roasted Almonds, as seen in the September 2008 issue of 'O, The Oprah Magazine.'
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Get Plum Slab Pie Recipe from Food Network