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cooking.nytimes.com
In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954
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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
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Grilled cheese with onions, tomatoes and jalapenos-- tastier than the original!
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Escarole is a popular green in Italian cooking and is used in this recipe to create a light soup.
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This is a basic Satay Sauce made with coconut milk and peanut butter - Its wonderful!
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Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is a winner because of its subtle tartness, nicely balanced heat and creamy-chunky texture. Recipe By: Marcia Kiesel
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Simmered with chili beans, tomatoes, and corn, this hearty turkey chili is sure to become a favorite!
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Flounder is baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine.
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This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!
cooking.nytimes.com
This recipe is by Leslie Bruni and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked chicken adds interest to this basic vegetable stir fry, served atop delicate angel hair pasta.