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cooking.nytimes.com
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009 The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled The end result is a refreshing soup, full of flavor.
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Get Big Island Greens with Papaya Dressing Recipe from Food Network
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Get Surf 'N Earth Recipe from Food Network
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A thick and delicious Mexican soup with beef, tomatoes, and potatoes that can be whatever you want it to be by adding even more of your favorite vegetables. A little hint of red wine add wonderful flavor.
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Get Chicken Breasts Chasseur (Supremes de Volaille Chasseur) Recipe from Food Network
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Get Seared Scallops with Lobster Brandy Sauce Recipe from Food Network
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Get Warm Potato-Tomato Salad with Dijon Vinaigrette Recipe from Food Network
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Get Spicy Cranberry Mexican Cinnamon Sauce Recipe from Food Network
cooking.nytimes.com
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan
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An easy baked chicken breast recipe with a quick pan sauce made from chicken broth, white wine, whole-grain mustard, flour, and butter.
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Fire up your rice cooker, it's dinnertime!
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Get Chicken Paillards With Herb-Tomato Salad Recipe from Food Network