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An Italian dinner-cake recipe: crispy cornmeal around a creamy, white-bean-filled inside, served over a salad of spinach and frisée.
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Just like the name of the dish implies, this recipe makes a lovely side dish of green beans, kalamata olives, and tomatoes. These items are tossed with red wine vinegar, garlic, and oregano before being finished with a sprinkling of feta cheese. Allow the flavors to marinate together overnight for even better results.
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Topped with creamy ricotta and lightly charred veggies, this family favorite becomes truly restaurant-worthy in less than a half hour.
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This recipe was created after preparing soup from several different recipes. I couldn't find the receipe that contained everything that I wanted, so I made my...
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Baeckeoffe is a traditional Alsatian casserole of potatoes, white wine, and meat, cooked in a dough-sealed dish. This version from French chef Antoine Westermann...
cooking.nytimes.com
Fresh raw corn shucked from the cob is ideal here The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal — you’ll want to add oil and vinegar accordingly
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Piquant parsley-based salsa verde with its capers, anchovies and vinegar is a perfect foil for chunks of mild mozzarella.
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Popeye was on to something: Spinach is tip-top nutritionally. It's high in vitamins C, E, and K, as well as beta-carotene, folate, riboflavin, and other antioxidants thought to fend off disease.
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The only way to improve upon cheesy pasta? Bake it in the oven.
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"If I don't have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That's why he keeps grilled meats in his fridge for sandwiches."