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A classic warm German potato salad with bacon recipe, with a modern twist. You will need Yukon gold potatoes and fresh marjoram and dill for this recipe.
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Get Grilled Swordfish with Grilled Caponata Recipe from Food Network
cooking.nytimes.com
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
cooking.nytimes.com
As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.
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A crispy appetizer of pita chips topped with roasted eggplant and creamy hummus.
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Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
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Get Captain Jack's Fried Fish Sandwich with Homemade Tartar Sauce Recipe from Food Network
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Get Paprika Roast Leg of Lamb with Mint Sauce Recipe from Food Network
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Get Spaghetti with Garlic Mussels in Black Olive Sauce Recipe from Food Network
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Get Chunky Eggplant Bruschetta Recipe from Food Network
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Get Fried Fish Sandwich Recipe from Food Network
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Get Danish Meatball Burgers with Pickled Red Cabbage Recipe from Food Network