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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
I used a medium-grain rice that I buy at my local Iranian market for these peppers The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish)
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This is Michael Psilakis's modern take on the traditional Greek combination of watermelon and feta cheese.
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Get Roasted Salmon with Chile Minted Cucumbers Recipe from Food Network
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A simple recipe for grilled apricots and herbed strawberries to serve over angel food cake for a light summer dessert.
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These plump center-cut salmon fillets, marbled with healthy omega-3rich fat, are lacquered with mint-and-lemon-infused honey, then topped with crisp rosemary-scented breadcrumbs.
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Get Grilled Tomato and Soppressata Bread Recipe from Food Network
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Get Mustard and Curry Roast Lamb Recipe from Food Network
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Get Quinoa Tabbouleh Recipe from Food Network
cooking.nytimes.com
Use portobello mushrooms for this They are meaty and make for a very substantial pie You can omit the feta for a vegan version of this pie
cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor