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cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Prosciutto Ravioli Recipe from Food Network
Get Prosciutto Ravioli Recipe from Food Network
www.allrecipes.com
This is a dip that tastes just like buffalo chicken wings without the mess! Serve with tortilla chips and celery.
This is a dip that tastes just like buffalo chicken wings without the mess! Serve with tortilla chips and celery.
www.simplyrecipes.com
Cabbage and kale coleslaw, with thinly sliced red onions, tossed with a tangy buttermilk caraway ranch dressing.
Cabbage and kale coleslaw, with thinly sliced red onions, tossed with a tangy buttermilk caraway ranch dressing.
Ingredients:
shallots, dijon mustard, champagne vinegar, buttermilk, olive oil, caraway seeds, salt, green cabbage, red onion, lacinato kale
www.allrecipes.com
A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly!
A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly!
Ingredients:
walnut, sugar, mixed greens, cranberries, gorgonzola cheese, raspberry vinaigrette, white vinegar, olive oil
www.allrecipes.com
Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.
Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.
www.simplyrecipes.com
A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
Ingredients:
peanut oil, flour, onion, green bell pepper, celery, cloves, bay leaves, cajun, ham hock, water, assorted greens, andouille sausage, black pepper, cayenne, celery seed, thyme, oregano, garlic powder, paprika
www.chowhound.com
An Asian twist on the breakfast sandwich.
An Asian twist on the breakfast sandwich.
www.delish.com
Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
Ingredients:
chicken broth, soy sauce, unseasoned rice, ketchup, sugar, shaoxing, cornstarch, chile, canola oil, ginger, cloves, branzino, scallions
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Get Glazed Smoked Ham Recipe from Food Network
Get Glazed Smoked Ham Recipe from Food Network
Ingredients:
onion, apricot, water, thyme, yellow mustard, cider vinegar, molasses, worcestershire sauce, allspice, chicken broth, butter, flour
www.delish.com
The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
Ingredients:
dry white wine, olive oil, white wine vinegar, garlic, mint, thyme, oregano, tarragon, mixed mushrooms, celery ribs, parsley
www.allrecipes.com
This mixed cabbage saute gets extra flavor from a generous splash of hearty stout beer.
This mixed cabbage saute gets extra flavor from a generous splash of hearty stout beer.