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cooking.nytimes.com
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater) A less messy approach, however, is to make dip Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
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This satisfying dish fuses the classic Latin combination of rice and beans with the sausages and bread-crumb topping of cassoulet, the much-loved French casserole.
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The elegant presentation of these pretzel-crusted crab cakes belies the ease of putting them together. The mix-ins and seasonings are light enough to let the...
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled eggplant is mixed with red onions and sweet tomatoes for a chunky dip or vegetable side dish.
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Get Grilled Rhubarb Brown Betty Recipe from Food Network
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Get Crusty Baked Shells & Cauliflower Recipe from Food Network
cooking.nytimes.com
Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails They'll go quickly.
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Salmon cakes can be served as sandwiches or without the bread as a main course. This recipe for homemade patties uses canned salmon.
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Get Jackass Roll Recipe from Food Network
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Get Chicken Teriyaki Wrap Recipe from Food Network
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Get Oil Poached Salmon with Sticky Rice and Dried Fruit Salad Recipe from Food Network