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cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
www.delish.com
You won't be able to stop eating this queso blanco sauce.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chickpea flour and mashed potatoes get heat and flavor from fresh green chiles, ginger, garlic, and turmeric in this crispy fried snack.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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Get Swiss Chard Saute Recipe from Food Network
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Broccoli is tossed with bacon and sweetened dried cranberries before being tossed with a mayonnaise-based dressing for a tasty deli-style salad.
www.allrecipes.com
This simple, versatile Thai green curry works with beef, pork, chicken, or seafood. Add veggies of your choice to make it your own.
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Get Olive Burger Recipe from Food Network