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This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can't get fresh basil.
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Don’t be fooled by its innocent chocolaty appearance—this Caribbean cake is spicy, boozy, and every bit as wicked as devil’s food cake.
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Dried split peas are cooked with a ham bone, carrots, onion and garlic covered in water. Season with plenty of freshly ground black pepper.
cooking.nytimes.com
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
cooking.nytimes.com
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
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These butter swim biscuits are literally swimming in butter before baking and come out fluffy and delicious.
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Crisped rice cereal adds unexpected crunch to these buttery cookies, flavored with salty, nutty Spanish cheese.
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The sour cream web on this dip will score you major points for your crafty skills. Simply transfer sour cream to a piping bag and get to work.
cooking.nytimes.com
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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Get Collard and Mustard Greens Recipe from Food Network
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This spinach strata recipe takes crusty bread, spinach, and feta and bakes it into one easy breakfast or brunch dish.