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cooking.nytimes.com
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them That seemed too laborious for a potpie So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
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A recipe for the classic Spanish tomato sauce made with garlic, bread, almonds, roasted red peppers, and smoked paprika.
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Get Oxtail Recipe from Food Network
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These crispy rye crackers are seasoned with caraway, garlic, and onion powder.
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A robust, sirloin-laced chili includes kidney beans and Pace® Chunky Salsa for feeding a crowd. Perfect for casual gatherings!
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Thyme from Le Domaine's gardens flavors these seared scallops with fennel.
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Pork shoulder roasted with plenty of garlic is sliced, pan-fried, and served over white beans with romaine and tomato salad for a gourmet take on a budget cut.
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A versatile pizza sauce made with tomato paste, Italian herbs and Parmesan cheese.
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Lots of cheese--Cheddar, Monterey Jack, and cream cheese--with pimentos and hot sauce make an easy and delicious holiday cheese ball.
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Robert Wiedmaier adds a little bit of cumin to the garlicky marinade on these chops, which highlights the lamb's slightly gamey flavor. He accompanies each serving with half a head of roasted garlic.
Ingredients: olive oil, thyme, garlic, rosemary, cumin, lamb
cooking.nytimes.com
Admit it Broccoli, that ubiquitous vegetable side dish, gets old This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not
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Get Kale with Garlic, Anchovies and Ale Recipe from Food Network