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Using pantry staples and a foolproof method of preparing rice, Chef John provides a hearty dish that will you leave you full and comforted.
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This tasty hot pepper sauce contains a surprising ingredient - fresh dates. A small bowl of this divine sauce is on the table everywhere in Cameroon, Africa, each unique to the person making it.
www.delish.com
It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
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Chef Travis Lett's recipe for ricotta gnocchi with cherry tomato pomodoro sauce. Ricotta makes for a lighter texture gnocchi and the cherry tomato pomodoro complements...
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Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Enjoy this Chilli Bean & Tomato Rice recipe with ingredients and easy step-by-step directions from Chowhound.
cooking.nytimes.com
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours It tastes best the day after it’s made.
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Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
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Sun-dried tomato pesto adds a nice flavor and color to this easy vegetable soup made with potatoes, zucchini, carrots, and onion.
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Habanero peppers and cayenne pepper combine to bring the heat to this creamy version of guacamole.