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cooking.nytimes.com
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
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A natural at holiday meals, this savory side has something for everyone.
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Rigatoni and sausage get a nutritious boost from walnut pesto and broccoli rabe.
cooking.nytimes.com
The allure of beef tenderloin pulls hard When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
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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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Tomatoes have arrived, and we're stuffing them Italian-style.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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For this recipe, a well-trimmed flank steak is grilled briefly, then finished in a 180-degree oven.
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Get Leg of Lamb Open-Faced Sandwich with Black Olive Saltsa: Arni Psito Recipe from Food Network
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Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok.
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Get Cocoa Pork Recipe from Food Network
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Get Green Salad with Tangerines and Pomegranate Seeds Recipe from Food Network