Search Results (1,071 found)
cooking.nytimes.com
In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954
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A healthy kale recipe with fresh goat cheese and breadcrumbs toasted in butter.
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This vegetarian Benedict recipe tops crusty bread with sautéed asparagus and leeks, poached eggs, and a simple, tangy chèvre-Dijon sauce.
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A rich vegetarian baked eggs recipe with sautéed kale, portobello mushrooms, mild feta cheese, a touch of heavy cream, and toasted breadcrumbs.
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Diced strawberries add an unexpected sweetness to this toasted Italian bread salad. Perfect for a summer day.
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Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil are incredibly impressive, yet surprisingly easy to make. The contrasting textures and flavors...
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French bread is topped with a creamy mixture of mozzarella, olives, mayo, butter, garlic and onion powders, and then baked to a delicious golden brown finish.
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The bread in this dish soaks in eggnog overnight, allowing you a prep-free brunch dish the next morning.
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Mango, the world's favorite fruit, brings its color and excitement to bruschetta. Romano cheese and basil round out this sensational twist on an old favorite.
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Make-ahead ham and cheese breakfast casserole! Just bread, cheese, tomatoes, ham, eggs, and milk. Feeds a crowd.
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For your next Irish brunch, make this 'French' toast Irish-style with a bit of whiskey and some Irish cream liqueur.
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.