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cooking.nytimes.com
This is an adaptation of a recipe I came across in “The Savory Way,” by Deborah Madison The acidic green tomatoes are nicely balanced by the neutral flavor of the eggs.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sake-mirin browned butter sauce lends an Asian touch to these lovely filet mignons.
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Cauliflower and eggplant are roasted together, seasoned with curry powder, cumin, and garlic salt, for a savory side dish.
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Jumbo olives are stuffed with a mixture of three cheeses and roasted garlic. Easy to make, this appetizer is sure to impress!
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Get Jarred Tomatoes Recipe from Food Network
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Get 20-Minute Bolognese Recipe from Food Network
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Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
cooking.nytimes.com
This is real ranch dressing, not something bound with preservatives and corn syrup, a creamy, savory topping for mixed greens and a cool dip for summer days You make it in a jar with a tight-fitting lid, which you can then use to store it in the fridge for a few days.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.