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cooking.nytimes.com
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup
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A few handfuls of raspberries, strawberries, and elderberries tossed in sugar rest atop a chilled custard infused with lemon basil. The herb, with its citrusy note, brightens the silky, rich filling.
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Get Bubby's Turkey Meatloaf with Red Pepper Sauce Recipe from Food Network
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Get Honey Mustard and Red Onion Barbecued Chicken Recipe from Food Network
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Get Herbes de Provence Red Potato Oven Fries Recipe from Food Network
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With its rice-shaped orzo and creamy texture, this pasta may remind you of risottobut it's easier to make, since you don't have to stir and stir and stir.
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Get Salmon Salad with Red Chile-Caesar Dressing Recipe from Food Network
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In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.
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A pound of mushrooms never had it so good. These dandy marinated and cooked mushrooms make a perfect appetizer or topping for a grilled steak or burger. Toss with just-cooked pasta, or just eat right out of the pot.
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Creamy avocado and bright lemon juice are great partners in this colorful cabbage slaw with hemp seeds and is perfect for Mardi Gras parties.
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Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling.