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Food & Wine's Marcia Kiesel likes dressing up tender Asian eggplant with a vibrant fresh-ginger sauce that would also be wonderful with steamed fish or poached chicken.
cooking.nytimes.com
This recipe is by Marian Burros and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Smashed Sausage and Pepper Burgers Recipe from Food Network
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The ramp, a kind of wild leek that heralds spring, pairs here with eggs for a particularly satisfying meal Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet In this recipe, wilted ramps are a great accompaniment for a couple of eggs fried sunny side up, with a pinch of peperoncino
Ingredients: olive oil, ramps, eggs
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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This amazingly simple and quick recipe for grilled romaine will delight with its contrasts of tastes and textures.
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Crispy duck breast pairs nicely with persimmons in this autumnal salad.
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Get Radicchio Bagna Cauda Recipe from Food Network
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Get Cleveland Stuffed Potatoes Recipe from Food Network
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It seems, in Europe alone, many countries have their own special version of meatball dishes, from Swedish Meatballs to German Meatballs in brown or white sauce...