Search Results (9,103 found)
cooking.nytimes.com
Onion soup is an excellent antidote to blustery, cold weather Jacques Pépin showed me his way when I first met him years ago in California His admonishments: Don’t overcrowd the pan or the onions won’t brown
Onion soup is an excellent antidote to blustery, cold weather Jacques Pépin showed me his way when I first met him years ago in California His admonishments: Don’t overcrowd the pan or the onions won’t brown
www.delish.com
Marc Vetri uses oversize paccherri for this seafood pasta, but rigatoni works just as well with the juicy tomato sauce and fish.
Marc Vetri uses oversize paccherri for this seafood pasta, but rigatoni works just as well with the juicy tomato sauce and fish.
www.allrecipes.com
The Italian flavors of tomatoes, herbs like garlic, basil and oregano are blended with a little cinnamon, sugar, olive oil and parsley to make a fresh saucy pizza base
The Italian flavors of tomatoes, herbs like garlic, basil and oregano are blended with a little cinnamon, sugar, olive oil and parsley to make a fresh saucy pizza base
www.foodnetwork.com
Get Turkey-Pepperoni Burgers Recipe from Food Network
Get Turkey-Pepperoni Burgers Recipe from Food Network
Ingredients:
turkey, pepperoni, rosemary, garlic, mayonnaise, parsley, lemon, provolone cheese, onion, beefsteak tomato
cooking.nytimes.com
This dish of chopped radishes, cabbage and apples makes a fresh, simple and crunchy salad for your table.
This dish of chopped radishes, cabbage and apples makes a fresh, simple and crunchy salad for your table.
www.delish.com
The bun vs. crust battle is on.
The bun vs. crust battle is on.
Ingredients:
cocktails, alcohol, soups, chocolate, slider buns, italian sausage, mozzarella, butter, parsley, parmesan
www.allrecipes.com
White wine, garlic, and lemon combine to create a fragrant flavor in this classic steamed mussels recipe. Serve with grilled bread for a perfect way to savor the broth.
White wine, garlic, and lemon combine to create a fragrant flavor in this classic steamed mussels recipe. Serve with grilled bread for a perfect way to savor the broth.
www.foodnetwork.com
Get Radicchio Bagna Cauda Recipe from Food Network
Get Radicchio Bagna Cauda Recipe from Food Network
Ingredients:
radicchio, cloves, anchovy, olive oil, butter, heavy cream, truffle oil, parsley, lemon
www.allrecipes.com
How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! Use a food chopper to minimize prep time.
How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! Use a food chopper to minimize prep time.
www.simplyrecipes.com
Making your own homemade ranch dressing is EASY! All you need is buttermilk, mayo, some spices and fresh herbs. So much better than store bought!
Making your own homemade ranch dressing is EASY! All you need is buttermilk, mayo, some spices and fresh herbs. So much better than store bought!
Ingredients:
buttermilk, mayonnaise, lemon juice, paprika, mustard, salt, black pepper, parsley, chives, dill
www.chowhound.com
The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
Ingredients:
spinach, zucchini, red onions, onions, parsley, celery, vegetable broth, garlic bulb, cashews
cooking.nytimes.com
This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''