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cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns — perhaps before science itself — boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Salmon is delightful with Dijon mustard, garlic, onion, and a bit of tarragon. I created this dish for the low-carb diet I was on. Enjoy!!
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Corn kernels and jalapeno are sauteed until charred in this quick and easy salsa flavored with lime juice, red onion, and fresh cilantro.
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Get Cauliflower-Onion Linguine Recipe from Food Network
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A tomato and onion-based dish featuring garam masala, featuring dark greens and chickpeas. Very inexpensive and rather tasty. Use vegetable stock in place of...
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This classic casserole with green beans, French-fried onions, and mushroom soup is even better with sharp Cheddar cheese.
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The classic comfort food gets a Southern twist.
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I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
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Get Kid Friendly Fruit Cake Recipe from Food Network
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Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
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Roasted Eggplant adds a new dimension of flavor to an already flavorful combination of tomatoes, cucumbers, green onions and a simple dressing.