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Douglas Monsalud of Kitchenette in San Francisco serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.
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This recipe is by Craig Claiborne and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).
cooking.nytimes.com
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top
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Get Dolmades (Stuffed Grape Leaves) Recipe from Food Network
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Get Seafood Salad Recipe from Food Network
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This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
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Get Whole Smoked Pig (The Guy) Recipe from Food Network
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Get Cherry Tomato and Chile Gazpacho Recipe from Food Network
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Get Camembert and Ham Bread Pudding Recipe from Food Network
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Black squid ink pasta is tossed in a creamy sauce along with garlic, shallots and prosciutto.
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Get Warm Beef Tri-Tip Salad Recipe from Food Network