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cooking.nytimes.com
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
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A classic tuna melt sandwich recipe on rye bread with cheddar and Monterey jack cheeses.
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Get Mushroom and Herb Crostini Recipe from Food Network
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This tart, satisfying, and delicious smoothie disguises healthy greens with a taste similar to a mojito!
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This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.
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Prepare to fall for this saucy sandwich.
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Get Skillet Chicken Tortellini Alfredo Recipe from Food Network
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Get Argentinean Barbecued Steak Recipe from Food Network
cooking.nytimes.com
This fast recipe for meatballs came to The Times from the actor and director Stanley Tucci, who compiled his Italian-American family’s recipes into “The Tucci Cookbook” in 2012 Make sure the bread for this is really dry -- it will improve the meatballs’ texture And if they are to be used in sauce, undercook them slightly before adding them to the sauce
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This elegant green salad garnished made with fresh mozzarella, ripe slicing tomatoes, raspberries, and olives is sure to impress your guests.
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Cubes of beef are simmered with potatoes and onions in a curry powder seasoned beef broth in this South African recipe.