Search Results (46,914 found)
cooking.nytimes.com
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
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Bring the flavors of the Mediterranean to your kitchen with chicken cooked slowly on a bed of pepperoncini, olives and garlic with a creamy, lemon sauce. Serve over couscous or white or brown rice.
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Subtly bitter green bell pepper brings out the sweetness of the ham and onions in Chef John's Denver omelet, a satisfying lunch or dinner option.
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Get Roasted Roma Tomato and Bison Stew Recipe from Food Network
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A favorite in Tuscany and at our house, this dish is also delicious served with grilled meats. (I love grilled sausages with it.)
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An elegant and delicious first course, these rich-tasting crostini also make a lovely light lunch or supper.
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A simple, quick, and budget-friendly dish of whole wheat pasta shells, green peas, and eggs gets extra flavor from Parmesan cheese. Perfect for Lent.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh leeks and broccoli two overlooked vegetables come together in a gorgeous, warming soup.
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In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.
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This mostly-custard bread pudding is creamy and sweet. Serve it warm or cold.
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Get Truffled Mashed Potatoes Recipe from Food Network