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Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia I combined them with black olives for a bread that transports me to Provençe.
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Instant onion soup mix and dried apricots simplify preparation of this hearty braised beef dish. It requires long, slow cooking, but could be prepared in advance, refrigerated, and reheated.
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Rice is cooked with cumin and onion, then simmered with tomato sauce and chicken broth for this restaraunt-inspired Mexican rice recipe.
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This spread gets a triple hit of smoky flavor from grilled eggplant, ancho chiles, and smoked Spanish paprika. It's delicious served with Alyssa Gorelick's Tofu-and-Vegetable Tacos.
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Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth, and creamy. Chef Tyler Brown likes using it in this riff on the classic pairing of roasted beets and goat cheese.
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Fresh basil, pine nuts, and Parmigiano-Reggiano cheese is quickly combined in a food processor to produce a pesto that enhances the flavor of many dinner dishes.
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Jalapenos, garlic and onion sauteed and pureed into fresh homemade hot sauce.
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This savory quick bread delivers a bounty of Cheddar. It 'll make a perfect accompaniment to almost any meal.
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Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.
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This recipe for zucchini gazpacho made with cucumbers, basil, and cream is a green twist on the tradition tomato-based gazpacho.