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cooking.nytimes.com
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
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Get Salmon With Warm Tomato-Olive Salad Recipe from Food Network
cooking.nytimes.com
This is a vegetarian version of a classic Chinese stir-fry The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat I’ve added carrots for color.
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Get Crudites with Balsamic Dip Recipe from Food Network
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Get Supreme Pizza Dip Recipe from Food Network
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Purple cauliflower, bell peppers, beef, and oranges are stir fried together with teriyaki sauce. This recipe comes from my food blog, Cucina Bella. I had an abundance of oranges and wanted to try them out in an exotic stir-fry. It turned out great!
cooking.nytimes.com
This rectangular tart is like a pizza but easier Instead of a yeast dough, the base is a crisp pastry made with olive oil The recipe makes enough dough for 2 tarts.
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Thin slices of pear on a silky hazelnut-vanilla layer baked in a buttery crust makes a dazzling dessert.
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Who needs mozzarella when there's burrata? (Just kidding, we want all the cheese.)
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An easy Japanese chicken ramen recipe.
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Get Crunchburger (aka the Signature Burger) Recipe from Food Network
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Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.