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cooking.nytimes.com
I used a medium-grain rice that I buy at my local Iranian market for these peppers The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish)
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Get American-Style Potato Salad Recipe from Food Network
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Get Cacio e Pepe with Crispy Pancetta Recipe from Food Network
cooking.nytimes.com
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
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Get Ranch Guacamole Recipe from Food Network
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A wonderful blend of vegetables and hamburger make this a hearty meal. My grandmother made this for me when I was growing up.
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Get Marsala Mushroom and Goat Cheese Flatbread Recipe from Food Network
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Get Corn and Zucchini Fritters Recipe from Food Network
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Penne pasta is tossed with cooked lentils, blistered cherry tomatoes, and rosemary and topped with crumbled bacon and grated cheese.
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A classic tuna melt sandwich recipe on rye bread with cheddar and Monterey jack cheeses.
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The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in chicken broth, which becomes a tasty light sauce.
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Get Kale and Pistachio Pesto Spaghetti Recipe from Food Network