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Paul Gayler insists upon two things for vinaigrette: top-quality vinegar and a mixture of a mild-tasting olive oil and a nonscented oil.
cooking.nytimes.com
Homemade hot Italian fennel sausage isn't a chore Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
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Get Stuffed Cherry Tomatoes Recipe from Food Network
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: green grapes, grapes, sugar, ice, cachaca
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Cooked shrimp are chilled in a tomato-juice cocktail with avocado, red onion, and cilantro. The addition of habanero and jalapeno chiles brings the heat.
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Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.
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When the weather gets a little colder, this pork stew really hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious. Serve on polenta with crisp sage leaves for garnish.
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Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.
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Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
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Smoked ham, butternut squash, and mascarpone cheese combine to create a decadent yet light sauce in this delicious spaghetti dish.
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.