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cooking.nytimes.com
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock Butter and cheese add creaminess, while sage adds an herby bite.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
cooking.nytimes.com
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour It’s garnished with the Provençal version of pesto, which does not contain any pine nuts It makes a hearty meal
cooking.nytimes.com
This soup is very easy to make and very delicious It is in fact so easy to make that it really is the sort of thing you can summon the will to cook even when you arrive home from work hungry I originally made it out of nostalgia for a soup I had in college that endows its eater with good soup manners
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Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Get Toasted Ravioli Recipe from Food Network
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Get Bucatini Marinara with Sausage Recipe from Food Network
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Prickly pear juice is quickly sweetened and baked into a chewy, sticky prickly pear candy that makes a perfect sweet treat for fruit lovers.
Ingredients: sugar, prickly pear
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These cookies use corn oil instead of butter, which makes them great for spur-of-the-moment baking.
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Get Sour Cherry-Almond Pie Recipe from Food Network
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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Get Beef Short Ribs Recipe from Food Network