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cooking.nytimes.com
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
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This recipe is taking over Pinterest. Find out why.
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Roasting brings out the sweetness of these vegetables and helps counter the spicy harissa.
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This recipes won at the 2008 Tillamook Macaroni and Cheese Recipe Contest and Cook-Off.
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Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!
cooking.nytimes.com
This recipe is by David Latt and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spaghettini with Garlic and Oil: Spaghettini Aglio e Olio Recipe from Food Network
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Get Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon Recipe from Food Network
cooking.nytimes.com
This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and infused with garlic The greens take the place of choy sum, a relative of bok cho, and give the dish a slightly mustardy flavor
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This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss chard here adds a mild earthiness as well as vitamin K and calcium.
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Get Grilled Korean-Style Skirt Steak Recipe from Food Network
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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.