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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Bright green chimichurri gives simple chicken and veggies a punch of herby flavor.
www.simplyrecipes.com
Quick and simple vegetarian dinner of grains, mushrooms, and spinach. Great for lunch, too! 30-minute one-pot meal.
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Heirloom potato salad with a light vinaigrette.
cooking.nytimes.com
One of the singular pleasures of eating out in New York City in the early years of the new century was the arrival of a plate of steaming beef-cheek ravioli at Babbo, Mario Batali's flagship restaurant on Waverly Place in Greenwich Village The delicate pasta triangles glistened beneath a velvety sauce made of crushed squab liver livened with capers and anchovies So I set out to make the things myself, at home
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A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
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Get Chickpea Salad Recipe from Food Network
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Get Vegetable Couscous "En Crepinette" Recipe from Food Network
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Get Roast Beef Sandwiches Recipe from Food Network
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Get Corn and Scallion Salad with Cilantro-Mint Dressing Recipe from Food Network
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Beef short ribs with lots of black pepper, red wine, and fresh herbs is rich, flavorful, and fork tender when braised for hours over low heat.