Search Results (28,571 found)
www.delish.com
This speedy sautéed chicken dish features a delicious tomato sauce flavored with basil and Parmesan cheese.
cooking.nytimes.com
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen Grill a whole fat purple globe eggplant until the skin blisters Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs
www.allrecipes.com
Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
www.foodnetwork.com
Get Spanish Stuffed Bell Peppers Recipe from Food Network
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
www.allrecipes.com
Garlic is the star in this recipe for grilled New York strip steaks with olive oil-roasted garlic.
www.allrecipes.com
Marinated olives--with a decidedly Italian flavor--are chilled for one hour prior to serving.
www.allrecipes.com
Persian cucumbers are marinated in rice vinegar, soy sauce, and sesame oil in this Japanese pickled cucumber recipe, a quick and easy dish.
www.allrecipes.com
A wonderful Spritz cookie with cinnamon in it. These freeze very well.
www.allrecipes.com
A delightful winter concoction of fruit juice and red wine - spiced and served hot with a cinnamon stick.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.