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Kiss the colder months goodbye with this tender salad that’s the essence of spring.
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Sweet onions are baked with balsamic vinegar and honey in this delicious side dish for a holiday meal or a summer cookout.
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Marinating and grilling makes a delicious, tender and juicy flat iron steak.
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I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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Get Frisee Salad with Bacon and Poached Eggs Recipe from Food Network
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Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment
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These open-face burgers are zesty and full of flavor combining mushrooms, bacon, and balsamic vinegar with ground beef. My boyfriend is an Italian chef and a meat lover, and he was taken away by the taste!
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Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.
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Gorgonzola is great with oranges. Oranges are great with gorgonzola. And the orange vinaigrette dressing is great with everything.
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Sea scallops with a creamy white wine and butter sauce.
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This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
cooking.nytimes.com
This bisque is the best chance for a home cook to shine Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch You may end up using it all the time.