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This is my interpretation of the green beans from my favorite Japanese restaurant. Serve with a grilled steak! You can omit the miso paste if you choose.
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From the French Basque tradition, this easy sauté of peppers, cured ham, and piment d’Espelette is great served over braised chicken.
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A low-fuss recipe from Anthony Bourdain with an impressive presentation.
cooking.nytimes.com
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk You can include tomatoes if you can still find good ones.
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A welcome twist on the classic combo of mint jelly and lamb, this dish is finished with a bright mint pesto.
cooking.nytimes.com
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
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Get Stuffed Baby Bellas Recipe from Food Network
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Top Chef winner Richard Blais's version of a classic pasta dish, Spaghetti and Bone Marrownara Meatballs, adds rich depth to the tomato sauce with chopped bone...