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cooking.nytimes.com
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones
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Get Fajita-Filling Onions and Peppers Recipe from Food Network
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Swati Saha of New York uses a standard pie dish to make a savory tart of Kuri squash, mushrooms and kale, topped with grated asiago cheese to taste Not only does it make an attractive main course that holds its own at the center of the table, the rosemary-infused crust offers a pleasing burst of flavor with every bite.
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Get Ugly Christmas Sweater Pie Recipe from Food Network
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Get Vanilla and Black Pepper Pork Loin Recipe from Food Network
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Get Chicken Pot Pie Recipe from Food Network
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This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I didn't eat this recipe growing up, not being a Southern boy. However, I've tried and tweaked a few other recipes to come up with my preferred ingredients. For...
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A classic sangria recipe made with brandy, orange liqueur, and fresh fruit--perfect for a summer barbecue or picnic.