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cooking.nytimes.com
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick
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Slow-cooked all day with a ham hock, these mouth-wateringly good pinto beans are mashed with bacon and chili powder into creamy refried beans.
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Flavorful boneless pork loin with a classical marinade. The currant sauce is a must for an elegant touch. Makes a great holiday or special occasion dinner.
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A vegan miso ramen with roasted vegetables recipe.
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Mashed russet potatoes mixed with a purée of parsley and green onions.
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A classic British-style chips recipe for fish and chips.
Ingredients: potatoes, vegetable oil, maldon
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Agua de Jamaica (aka Hibiscus tea) is an infusion of dried hibiscus flowers. Popular at Mexican taquerias, this agua fresca is loaded with Vitamin C and can even lower blood pressure!
Ingredients: water, sugar, hibiscus, cinnamon
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Orange slices, red onion, and black olives are simply dressed in this tangy salad.
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This beauty of the sauce is that is not cooked and is fast an easy to prepare. It's made from fresh ingredients that inhance any pasta dish.
Ingredients: tomatoes, olive oil, basil, garlic
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Biscotti with Dried Cherries, Chocolate and Almonds Recipe from Food Network
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Get OVEN DRIED TOMATO AND BLACK OLIVE TIANS Recipe from Food Network