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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy
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Another Royal version of a common dish. Jap Jae is good as prepared in many Korean restaurants. But restaurants take shortcuts such as cooking all or most of...
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The creamy Middle Eastern eggplant dip called baba ghanouj is traditionally served with warm pita and an assortment of salads. Here, we top the pita with the dip and a mixture of romaine, tomato, and cucumber for an extraordinarily tasty meal.
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Golden eggplant slices sandwich tangy, melting cheese, all set off by a fast tomato sauce flavored with the unusually complementary tarragon.
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Get Sheik Babani Recipe from Food Network
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Get Stuffed Eggplant with Veal and Spinach Recipe from Food Network
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Use the best of summer's bounty in a delicious savory tart.
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Get Gluten-Free Eggplant Parmesan Recipe from Food Network
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Get Grilled Sesame Chicken Lettuce Cups Recipe from Food Network
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Get Sweet Potater Tots Recipe from Food Network
cooking.nytimes.com
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar The acid “cooks” the florets a little as ceviche does fish After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing