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Kebabs of halloumi, red onion, and Roma tomatoes are coated in an oregano marinade and grilled with hearts of romaine.
cooking.nytimes.com
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Short rib kebabs with Korean seasonings.
cooking.nytimes.com
This makes a delightful hors d’oeuvre, appetizer or even a light supper If you’re serving it as an hors d’oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles The better the salmon, the better this will be (sashimi grade is the best).
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Get Eggs Benedict with Chipotle Hollandaise Recipe from Food Network
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Get Grilled Shrimp Skewers with Romesco Sauce Recipe from Food Network
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Get Cherry Tomato and Chile Gazpacho Recipe from Food Network
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Get Scott's Beef Hotdog with Gorgonzola, Marinated Tomatoes, Grilled Onion and Frisee Recipe from Food Network
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Get Corned Beef Hash with Poached Eggs Recipe from Food Network
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Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.