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cooking.nytimes.com
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
cooking.nytimes.com
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
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Instant Pot Tex-Mex Beef Stew Recipe from Food Network
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This chipotle-bacon turkey burger recipe has tons of savory umami flavor, bacon, coleslaw, and a smoky chipotle ketchup to spice things up.
cooking.nytimes.com
Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long There is a version of a recipe for this everywhere, over eons, including in Sciappi’s "The Works." His recipe is for a fish called gilthead, but the method and result are almost identical
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Get Chicken And Spinach Waldorf Salad Recipe from Food Network