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cooking.nytimes.com
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree
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Get Roasted Shrimp Salad Recipe from Food Network
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Get Shrimp Scampi Pizza Recipe from Food Network
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This lemony, buttery herb spread is the perfect partner for shrimp.
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Get Yellow Tomato Sauce Recipe from Food Network
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Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread also works as a dip with pita chips.
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Get Pasta Puttanesca Recipe from Food Network
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Lets face it, salads can be boring and I used to find myself cutting up a tomato to toss over romaine lettuce night after night until I came up with a few recipes...
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Get Chipotle Tartar Sauce Recipe from Food Network
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Get Mussels Recipe from Food Network
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An herbaceous dressing.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...