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cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish Well, maybe a touch of bacon
cooking.nytimes.com
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies The whole mess goes in to the oven for about 15 minutes until the chops are cooked through
www.allrecipes.com
Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves.
www.foodnetwork.com
Get Warm Beef Tri-Tip Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Bow Tie Pasta with New Potatoes and Olives Recipe from Food Network
www.allrecipes.com
Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.
www.simplyrecipes.com
Summer fresh garden salsa with cucumbers, red bell peppers, onion, jalapeño, and mint
www.allrecipes.com
They'll never know it's vegetarian!
www.delish.com
It's time to meet the food mashup you never even knew you needed.
www.chowhound.com
Healthy doesn't usually mean 'delicious'. It usually means a trade-off, a sacrifice of flavor in favor of fewer calories. I think there's a work-around when using...