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Chile Lime Shrimp Marinade
Chile Lime Shrimp Marinade
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Ingredients: shrimp, olive oil, cloves, jalapeno pepper, parsley leaves
Cauliflower and Shell Pasta Recipe Casalbordino
Cauliflower and Shell Pasta Recipe Casalbordino
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Cauliflowers are rich in vitamin C, folic acid and potassium. Low in sodium, which makes it a good choice for those on low-salt diets, and low in calories. Whether...
Ingredients: cauliflower, pasta, garlic, onion, olive oil, tomatoes, parsley
Roasted, Smashed and Loaded Potatoes
Roasted, Smashed and Loaded Potatoes
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Ingredients: potatoes, olive oil, parmigiano reggiano, sour cream, scallions
Wintertime Tomato Soup Recipe
Wintertime Tomato Soup Recipe
cooking.nytimes.com
Though canned tomatoes are not exactly heirloom, they often are older varieties bred for flavor, not for sturdiness in shipping Roasting them intensifies their flavor and adds a layer of complexity Stop cooking them in the oven when the edges of the tomatoes begin to blacken.
Ingredients: tomatoes, olive oil, garlic, carrot, onion, water, parsley
Artichoke and Cheese Stuffed Mushrooms
Artichoke and Cheese Stuffed Mushrooms
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Ingredients: olive oil, artichoke hearts, cloves, nutmeg, asiago cheese
One-Pan Pasta With Garlic and Oil Recipe
One-Pan Pasta With Garlic and Oil Recipe
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, garlic, spaghetti, salt, parsley, red pepper
My Mother's Tomato Sauce
My Mother's Tomato Sauce
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Ingredients: tomatoes, olive oil, onion, garlic, oregano, bay leaf
One-Pot Spaghetti with Fresh Tomato Sauce
One-Pot Spaghetti with Fresh Tomato Sauce
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Ingredients: spaghetti, olive oil, tomato paste, cloves, tomatoes, parmesan
Peas and Prosciutto
Peas and Prosciutto
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Ingredients: olive oil, shallots, garlic, peas, prosciutto, italian parsley
Roasted Carrots and Scallions With Thyme and Hazelnuts Recipe
Roasted Carrots and Scallions With Thyme and Hazelnuts Recipe
cooking.nytimes.com
I bought incredibly sweet, baby red onions – they look like thick red scallions -- and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.
Ingredients: hazelnuts, carrots, spring onions, thyme leaves, olive oil
Potatoes and Onions
Potatoes and Onions
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Ingredients: potatoes, onions, olive oil, rosemary, salt, black pepper
Lamb Chops with Asparagus-Feta Salsa Verde
Lamb Chops with Asparagus-Feta Salsa Verde
www.delish.com
This light, fresh lamb recipe showcases Iron Chef Cat Cora's Greek roots and love of Latin food.
Ingredients: lemon juice, olive oil, oregano, salt, pepper, lamb