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cooking.nytimes.com
This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This originally came from a bed and breakfast style hotel that I stayed in years ago, but I've adapted it to my specs. It's pretty delicious, and you can adapt...
www.delish.com
Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
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This recipe is quick and easy to make. Its an adaptation of favorite salad from a bistro I used to work at. The chef would never give me his secret recipe, but...
www.allrecipes.com
Sliced sausages, onion, and bell pepper get pan-fried and mixed with blue cheese dressing and hot sauce to deliver a sandwich reminiscent of Buffalo-style chicken wings.
www.allrecipes.com
Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.
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Make your own Herbes de Provence rather than paying for someone else to do it. It goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
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This easy pasta recipe has a pesto made of spinach, pine nuts, and Parmesan cheese that's tossed with fusilli pasta.
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Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.
www.foodnetwork.com
Get Roast Pig Recipe from Food Network
www.simplyrecipes.com
So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
www.delish.com
In her version of eggs Benedict, Tara Lazar, owner of Cheeky's restaurant in Palm Springs, swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture.