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cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
www.delish.com
Give this gooey French favorite an Italian spin with thyme and sun-dried tomatoes.
cooking.nytimes.com
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
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Get Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter Recipe from Food Network
www.allrecipes.com
Cooked ramen noodles and fresh spinach are tossed with morsels of chicken, juicy grapes, crunchy red peppers, cashews and pungent Gorgonzola cheese, then coated with a zesty blend of lemon, mayonnaise, garlic and the ramen flavor packets.
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Get Confetti Corn Recipe from Food Network
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Ready in 30 minutes or less, this smoked sausage and spinach linguine comes together under a cream sauce for an impossibly silky richness.
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Get Turkey-Avocado Clubs Recipe from Food Network
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Get South Tex-Mex Rice Recipe from Food Network
www.chowhound.com
Layers of blue cheese, avocado, bacon, and sour cream make a great game-day snack.
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Get Garlic Roast Chicken with Rosemary and Lemon Recipe from Food Network
cooking.nytimes.com
The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky