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The Perfect Valentines Breakfast!! This isn't really to hard to make but takes a little work. When I was married sometimes I like to treat him to a nice lunch...
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This variation of insalata Caprese has the surprise--and welcome--addition of grilled eggplant. It's a great appetizer or vegetarian side dish for a summer barbecue.
www.delish.com
For this recipe, a well-trimmed flank steak is grilled briefly, then finished in a 180-degree oven.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
www.allrecipes.com
This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire-roasted green chiles.
cooking.nytimes.com
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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A very simple bread stuffing is rich in oysters, onion, and celery. Mix it up in a big bowl, and use it to stuff a turkey for a special holiday meal. Allow time for bread to dry out before using in stuffing.
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A simple roasted tomato salsa recipe to go with tortilla chips, tacos, or most any Mexican meal.
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This potato, onion, bacon, and cheese casserole makes a rich, delicious main course served with a tossed green salad.
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A homemade custard is flavored with raspberry liqueur and baked in a tart shell, piled with raspberries, and studded with a fabulous sugar streusel.
cooking.nytimes.com
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule The skin is fried into a lacquered mahogany The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables.
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Fresh taro root is simmered in a coconut milk sweetened with white sugar and palm sugar in this terrific Thai dessert.