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Swap barley for Arborio rice for a new whole-grain twist on traditional risotto. Carrots, zucchini, yellow squash, and thyme add a nice hint of color and flavor to the dish.
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Get Miso-Braised Short Ribs Tempura Recipe from Food Network
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Get Squid with Bacon and Garlic Oil Recipe from Food Network
cooking.nytimes.com
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
cooking.nytimes.com
This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird — fast Before roasting, the bird’s legs are splayed so they lie flat on the bottom of the roasting pan, where they are seared That jump-starts the cooking of the dark meat (which always needs more time than the white meat)
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Mashed russet potatoes mixed with a purée of parsley and green onions.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes About 10 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Turkey Pastrami Recipe from Food Network
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Try to find skate wing on the bone. It's a little more work to eat, but all the more rewarding for the wonderful flavor.
cooking.nytimes.com
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
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Grilled cheese gets a makeover inspired by white pizza in this quick and easy recipe featuring 3 cheeses, rosemary, and sauteed onions.
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Rich in vitamin K, Swiss chard is as good for you as it is good to eat. Spinach would also work nicely in this soup.