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cooking.nytimes.com
Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will “grab” the sauce.
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BEIGNETS DE FLEURS DE COURGETTES Zucchini Flowers Fritters During summer Provencal markets offer attractive bunches of zucchini flowers among a colorful gamut...
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Get Sauteed Gala Apples Recipe from Food Network
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Tuna seasoned with lemon and fresh herbs is coated with bread crumbs and fried into crispy golden croquettes in this Spanish-inspired recipe.
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Get those chopsticks ready! Flavorful carrots, snap peas and shredded cabbage combine with succulent chicken and sorghum grain for a fresh twist on traditional Asian cuisine.
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Romanesco broccoli is a unique vegitable with a great texture, taste, and presentation. You'll enjoy this simplicity of this preparation for a great side dish...
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Pork is roasted with garlic and herbs, then topped with savory cooked spinach and manchego or provolone cheese and piled into crusty sandwich rolls in this South Philly favorite.
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Get Grilled Monterey Sardines Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Plantain Chips Recipe from Food Network
Ingredients: green plantains, limes, salt
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Delicious twist on spinach salad! Pepper jelly dressing, goat cheese, and chopped walnuts make this to die for!