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cooking.nytimes.com
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009 The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled The end result is a refreshing soup, full of flavor.
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Get Big Island Greens with Papaya Dressing Recipe from Food Network
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
You may worry about the amount of dressing in this luscious salad, but you’ll find that it is largely absorbed by the potatoes The salad resembles a classic creamy potato salad with lots of crunchy celery, but there’s only a smidgen of mayonnaise here The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.
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Get Chicken with Apple, Onion and Cider Sauce Recipe from Food Network
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Get Warm Potato-Tomato Salad with Dijon Vinaigrette Recipe from Food Network
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This filling salad recipe turns the classic BLT sandwich into a chopped salad with spinach, croutons, bacon, and tomatoes.
cooking.nytimes.com
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan
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Fire up your rice cooker, it's dinnertime!
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Get Chicken Paillards With Herb-Tomato Salad Recipe from Food Network
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Get Pickled Blackberry Cocktail Recipe from Food Network
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Fresh corn is pan-fried with leeks and tossed with a fresh herb vinaigrette. Top with crabmeat for a hearty salad.