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cooking.nytimes.com
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
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This delicious and satisfying Puerto Rican stew with corned beef, corn, and potatoes is an easy, family-friendly dinner for a weeknight.
cooking.nytimes.com
Fish fillets can be a weeknight cook’s savior They are healthful and easy to prepare, require little time to cook and take well to all manner of spices In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust
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Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
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A warm and spicy black bean soup.
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Mix cream of chicken soup, green chilies, chicken, taco seasoning, and cheese together for this hearty and cheesy Mexican-style casserole.
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
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Get Steak with Avocado Sauce and Tomato Salad Recipe from Food Network
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This is a fast recipe for chili, mixing ground beef with canned beans, diced tomatoes, tomato sauce, and chili seasoning mix.
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Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network
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Get Andouille Sausage Rice Pot Recipe from Food Network
cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons