Search Results (18,719 found)
cooking.nytimes.com
This update on a workaday sandwich takes time and work, it’s true But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This recipe promises an ever-so-slightly creamy ragù sauce made with ground beef, pancetta, and ham, flavored with tomato paste instead of canned tomatoes.
www.allrecipes.com
Two kinds of lentils and mashed potatoes are used in this tasty and economical soup. Whole cloves are added during cooking, for extra flavor.. This soup can easily be made vegetarian by substituting vegetable stock for the chicken soup base.
www.allrecipes.com
This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
www.allrecipes.com
Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
www.chowhound.com
Chicken coated in a Middle Eastern spice mix of nuts and herbs.
www.allrecipes.com
Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
www.allrecipes.com
Portobello mushroom caps are flavored with an Asian-inspired marinade. Serve as steaks or on hamburger buns.
www.allrecipes.com
Fresh rosemary, thyme, parsley and lemon zest make this roasted chicken particularly fragrant--just be sure to allow enough time for a lengthy marinade.