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cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
Ingredients:
chicken, olive oil, shallots, wild mushrooms, garlic, thyme leaves, carnaroli rice, sauvignon blanc, peas, parsley, parmesan cheese
www.allrecipes.com
Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.
Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.
www.allrecipes.com
This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
www.delish.com
When deep-frying, do not fry more than one layer of rings at a time (although a little overlap is fine).
When deep-frying, do not fry more than one layer of rings at a time (although a little overlap is fine).
www.foodnetwork.com
Get Fried Polenta with Tomato Basil Sauce Recipe from Food Network
Get Fried Polenta with Tomato Basil Sauce Recipe from Food Network
Ingredients:
vegetable stock, percent milk, cornmeal, red peppers, blue cheese, olive oil, tomatoes, cloves, dry white wine, butter, basil leaves, thyme leaves
www.foodnetwork.com
Get Yellowfin Tuna Salad with Tomato Stack Recipe from Food Network
Get Yellowfin Tuna Salad with Tomato Stack Recipe from Food Network
Ingredients:
yellowfin tuna, tomatoes, green beans, red onion, chives, anchovy, garlic, dijon mustard, red wine vinegar, olive oil, capers
www.allrecipes.com
A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
www.simplyrecipes.com
Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
Ingredients:
chicken, buttermilk, onion, herbs, paprika, cayenne pepper, flour, garlic salt, onion salt, canola oil
www.allrecipes.com
This moist and easy mango cake is the result of yellow cake mix and mango baked together and topped with homemade mango glaze.
This moist and easy mango cake is the result of yellow cake mix and mango baked together and topped with homemade mango glaze.
Ingredients:
mango, yellow cake mix, eggs, water, vegetable oil, lime, butter, golden rum, confectioners sugar
www.allrecipes.com
Cantaloupe salsa made with tomatoes, jalapeno peppers, and cilantro is a sweet and savory version of traditional salsa.
Cantaloupe salsa made with tomatoes, jalapeno peppers, and cilantro is a sweet and savory version of traditional salsa.
Ingredients:
cantaloupe, tomatoes, red onion, cilantro, bell pepper, jalapeno peppers, lemon juice, lime juice, garlic, olive oil
www.delish.com
Brussels sprouts with a bold dressing are downright delicious.
Brussels sprouts with a bold dressing are downright delicious.
Ingredients:
lemons, olive oil, dijon mustard, chestnut honey, mustard, thyme leaves, salt, pepper, chestnuts, brussels sprouts, butter
cooking.nytimes.com
This is a pungent tomato sauce that I learned to make in Provence It goes well with any type of robust fish.
This is a pungent tomato sauce that I learned to make in Provence It goes well with any type of robust fish.
Ingredients:
olive oil, onion, garlic, capers, tomatoes, thyme leaves, basil leaves, tomato, halibut, lemon