Search Results (7,770 found)
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Raise the Steaks: Strip Steaks with Two Sauces Recipe from Food Network
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
www.simplyrecipes.com
Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.
www.simplyrecipes.com
Spicy pumpkin soup! with Southwestern flavors of chipotle, cumin, oregano, and served with pepitas, crema fresca, and cilantro.
www.simplyrecipes.com
Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.
cooking.nytimes.com
There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique The recipe, however, may be used as a template for any number of variations Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year
www.allrecipes.com
A substantial pasta sauce of tomatoes with chile peppers, shredded chicken and processed cheese.
cooking.nytimes.com
Making zucchini pasta is simple, but there are some rules to keep in mind Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline
www.delish.com
When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins.
www.foodnetwork.com
Get Wagyu Two Ways Recipe from Food Network
www.foodnetwork.com
Get Arugula-Prosciutto Pizza Recipe from Food Network