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Stuff bell peppers with a mixture of rice, beef, mushrooms, onions, garlic, and tomatoes.
cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.
cooking.nytimes.com
This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you are making a Swiss chard dish and don’t know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer Serve it with warm Arabic bread.
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Recipe for Roast Potatoes with Lemons, as seen in the April 2006 issue of 'O, The Oprah Magazine.'
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For a fabulous and simple weeknight dinner, saute shrimp and fresh baby spinach with granulated garlic powder and ground black pepper.
cooking.nytimes.com
This is much like pissaladière, the Provençal onion tart It’s a perfect time of year to make it, with sweet spring onions in abundance in the markets.
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Get Simple Sirloin Steak With Chimichurri Recipe from Food Network
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Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.
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Succulent pork roast with fragrant garlic, rosemary and wine.
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Algerian dersa is a spicy garlic and chile paste made by blending garlic, chile, cumin, and paprika together using a mortar and pestle.
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These bread-and-butter pickles are seasoned with mustard seed, celery seed, and turmeric.