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Don’t skip the tahini sauce!
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It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
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Chef Travis Lett's recipe for ricotta gnocchi with cherry tomato pomodoro sauce. Ricotta makes for a lighter texture gnocchi and the cherry tomato pomodoro complements...
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Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Enjoy this Chilli Bean & Tomato Rice recipe with ingredients and easy step-by-step directions from Chowhound.
cooking.nytimes.com
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours It tastes best the day after it’s made.
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Sun-dried tomato pesto adds a nice flavor and color to this easy vegetable soup made with potatoes, zucchini, carrots, and onion.
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This slow cooker stew features chicken breast, potatoes, carrot, and onion in a tomato sauce.
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Habanero peppers and cayenne pepper combine to bring the heat to this creamy version of guacamole.
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Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings.