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The flavors are bold in this French sauté with a sauce of tomatoes, garlic, rosemary, olives and just enough anchovy paste to give the sauce depth.
cooking.nytimes.com
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal
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Get Pasta, Kale and White Bean Soup Recipe from Food Network
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This sweet and savory apple tart is both substantial and sophisticated The chewy, pizza-like crust is fortified with three kinds of flour The topping is a comforting, mellow jumble of sweet roasted apples and shallots scented with thyme and zipped up with pungent blue cheese
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours plus overnight soaking of the beans. Tell us what you think of it at The New York Times - Dining - Food.
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A lively take on the potato salad standby, the salty soppressata offers a wonderful contrast to the creamy mildness of potatoes and mozzarella.
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Chef John uses up leftover rice by seasoning and stuffing it under the skin of a chicken in this roasted entree served with a simple pan sauce.
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Get HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE Recipe from Food Network
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These Savory Turkey Hand Pies are a full meal in one convenient, edible package, and a great way to use Thanksgiving leftovers like turkey. It's combined here...
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Get Make-Ahead Sausage Stuffing Recipe from Food Network
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Get Fried Chicken Biscuit Sandwiches Recipe from Food Network