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At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine Toasting the cumin for the carrots and the crème fraîche is very important, but don’t worry if you can’t find all the herbs for the garnish
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Get Basic Pepperoni Pizza and Four Cheese Pizza Recipe from Food Network
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While Parmigiano-Reggiano is wonderful in this simple pasta dish, chef Tory Miller prefers to use Wisconsin's own SarVecchio Parmesan, which is made according to many of the Italian original's exacting standards.
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Cabbage leaves stuffed with ground beef, rice, tomato and onion, spiced with cinnamon and baked.
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How we amp up a French classic: a little ranch.
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You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.
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The tastes of Thanksgiving are perfectly combined in these delicious kosher turkey burgers topped with cranberry sauce.
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Use this mild rub on ribs or pork shoulder for a taste that can't be beat!
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Lamb chops are marinated in Mediterranean flavors and grilled for a simple but elegant dish that transports guests to an evening in Tuscany.
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Get Braised Collard Greens with Smoked Pork Recipe from Food Network