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cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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Thyme from Le Domaine's gardens flavors these seared scallops with fennel.
cooking.nytimes.com
The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.
Ingredients: salt plus, vegetable oil
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Paneer is simmered with vegetables in a soy sauce gravy in this Indian recipe for chili paneer that is easy to prepare.
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During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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Get Veal Ragu with Campanelle Recipe from Food Network
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Pasta tossed with fried slivered ancho chiles, garlic, and shrimp, olive oil, and Parmesan.
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These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!
cooking.nytimes.com
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog (Ms