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cooking.nytimes.com
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them That seemed too laborious for a potpie So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
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Budget-savvy skirt steak is the star of this fast meal.
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This simple cucumber salad with ginger and lime will be a refreshing side to any Asian meal.
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Located in the center of the venture-capital universe, the Rosewood Sand Hill Hotel in Menlo Park, California, is the after-work hangout of choice for digital entrepreneurs.
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When you want to zest it up, Sriracha is always the answer.
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Halibut is brushed with a rice wine and miso glaze then broiled until golden in this quick and easy recipe for an Asian-inspired main dish.
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Eggplants stuffed with Parmesan cheese, parsley, olives, and capers are baked in tomato sauce in this Italian dish from the Puglia region.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
cooking.nytimes.com
In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet You can make one eggplant per person to serve this as an appetizer, or add a bed of pasta to make it more substantial
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Here's a somewhat lighter and easier rendition-the eggplant is broiled while the chicken is fried.