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You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
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Restaurants often serve these smoky, tangy mushrooms atop wild field greens; they're good hot or cold.
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The filet mignon marinates in a mixture of balsamic vinegar and Dijon mustard while you are heating the grill and cooking the onions, and can be made in under an hour. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal.
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Get Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce Recipe from Food Network
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Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini.
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Serve this classic beef rib roast (prime rib) recipe made with horseradish, herbs, and red wine sauce for a special Christmas meal.
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Seasoned with rosemary and basil, these chops are covered in slices of orange and lemon, and then braised in coffee liqueur until tender and sweet.
cooking.nytimes.com
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
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Tender, fall-off-the-bone rosemary-kissed lamb shoulder chops and a rich, succulent gravy with red wine are what you get for making this recipe.
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A healthy baked chicken breast nuggets recipe.
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Make this pizza for your Valentine! The rosemary dough is made in a bread machine, and then made into three heart shaped pizzas.
cooking.nytimes.com
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat The whole dish is zipped up with some lemon, garlic and red pepper flakes.