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Get Platinum Velvet Cup Cake Recipe Recipe from Food Network
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Get Sweet and Sour Couscous-Stuffed Peppers Recipe from Food Network
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If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
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Here’s a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic It is deeply flavored and complex, but quite easy to make Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings
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Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish
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A quick, easy grilled pork chop recipe with Tuscan flavors. The chops are drizzled with balsamic vinaigrette and served on a cannellini bean salad.
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Get "16 Bean" Pasta E Fagioli Recipe from Food Network
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Get My Mother's Chicken with Barbeque Sauce Recipe from Food Network
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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.