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This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.
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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
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Cajun seasoning adds some heat to offset the sweetness of this simple sweet potato side dish.
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Cubed veal is browned along with onions and garlic, then simmered with tomato sauce and white wine for about 1 1/2 hours. Sauteed mushrooms and herbs such as sage and rosemary could be added to deepen the flavor.
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Get Fried Plantains Recipe from Food Network
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This sweet and sour eggplant hits every flavor note from savory and sweet to salty and spicy, and is way tastier than take-out or delivery.
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Get Cioppino Recipe from Food Network
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Get Cioppino Recipe from Food Network
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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Garlic powder is added to a simple breading to give a slightly different flavor to fried chicken gizzards.
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Get Sour Cream Cornbread Recipe from Food Network