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cooking.nytimes.com
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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This classic laminated croissant dough takes time and effort, but if you're feeling ambitious, you can make authentic melt-in-your-mouth pastries!
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Get Smeared Tomato Bruschetta with Extra-Virgin Olive Oil, Torn Basil, and Salt Recipe from Food Network
Ingredients: tomatoes, cloves, basil
www.delish.com
This cookie is super quick to make and a perfect dessert to share at then end of a dinner party.
cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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Get Surprise-Inside Star Cake Recipe from Food Network
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Basmati rice enhanced with the flavors of jeera (cumin), garam masala, mixed vegetables and onions.
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Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
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Sloppy joes get a makeover in this recipe that boosts ground turkey with sweet and tart flavor from Granny Smith apple and anise-flavored tarragon.
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A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
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Chocolate oatmeal chocolate chip cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite.