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cooking.nytimes.com
This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
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Grilling both the toppings and the pizza dough lends a uniquely delicious charred flavor to every piece of these little pies.
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We took the best parts of French onion soup—the onions and cheese—and turned it into a cheesy bread.
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"You have to massage the kale," says Dr. Oz's wife Lisa, demonstrating at the 12-foot-long kitchen island how to make her vitamin-packed, no-cook salad. "Put the lemon juice and salt on and really rub it in. That's what makes the leaves tender."
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This crusty chicken recipe bypasses breading and frying by dipping in Parmesan cheese and baking in the oven to achieve the appealing golden brown crust.
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These canapes are a festive addition to holiday gatherings that call for great friends, elegant bites, and jolly cocktails.
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Everyone will enjoy this gluten-free version of bread stuffing this holiday season.