Search Results (11,175 found)
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Get Mushroom Pilaf Recipe from Food Network
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
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Butterscotch chip cookies with crispy rice cereal!
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A recipe for a party mix made in the slow cooker—the only requirement is to keep stirring every 30 minutes.
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Fresh green beans are steamed and then canned with a clove of garlic and sprigs of fresh dill. You can substitute 1 teaspoon of dill seeds for the 2 sprigs of dill, if desired.
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These pickled jalapeno rings are delicious with nachos, sandwiches, salads, and more!
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Use this sweet-onion relish as a topping for grilled sirloin steak.
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This is a deliciously simple end to a grilled meal. Peaches are grilled with a balsamic glaze, then served up with crumbled blue cheese. A sophisticated, extremely simple recipe that's perfect for summer entertaining!
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Simple and easy homemade teriyaki stir-fry sauce combines sweet and savory with soy sauce, sugar, cider vinegar, garlic, onion, and ginger.
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Shrimp, rice, and diced tomatoes all simmered in chicken broth and gently kissed with the essence of saffron.
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A great vegetarian twist on the non-vegetarian original, using TVP - or textured vegetable protein - in place of meat and seafood. This vegetarian 'ground beef' is tossed with corn, peas, mushroom