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cooking.nytimes.com
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
cooking.nytimes.com
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing In this recipe, adapted from the home cook Meline Toumani, they’re roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness Offer these to nibble with cocktails when you’re feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group
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Get Middle Eastern Chicken Flatbreads Recipe from Food Network
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Get Paprika Spice Turkey Breast with Hummus and Paprika Yogurt Sauce Recipe from Food Network
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Get Seafood Potpie Recipe from Food Network
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Get Ragu-Stuffed Peppers Recipe from Food Network
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Get Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy Recipe from Food Network
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Get Fennel Seared Swordfish with Smoked Tomato Butter, Yukon Hash and Bottarga Citrus Salad Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.