Search Results (26,226 found)
cooking.nytimes.com
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe uses the same technique used to make duck confit.
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A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.
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Guacamole is even better with the addition of sweet Dungeness crab.
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Get Stracotto (Pot Roast) with Porcini Mushrooms Recipe from Food Network
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Basil hummus dip made with garbanzo beans, puréed with fresh basil, olive oil, toasted pine nuts, garlic, and lemon.
cooking.nytimes.com
“I was invited to cook dinner for Nora Ephron.” As was wont to happen at one point in New York Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan
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This fava bean salad recipe is spring in a bowl, loaded with earthy chanterelle mushrooms and bright green fava beans, and topped with a poached egg.
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.
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This is my Brazilian mother's recipe for lasagna. She used ground beef in the sauce and filling and I added the artichokes to the recipe because I love them...
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An untraditional marriage: German sausage meets Italian green.