Search Results (16,818 found)
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Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, chef of Austin's Olivia restaurant, reconfigures it as a playful cocktail snack.
www.allrecipes.com
Homemade spicy hummus, made with jalapeno peppers, is a flavorful twist on traditional hummus and tastes better than store-bought versions.
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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.
www.chowhound.com
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...
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.
www.simplyrecipes.com
Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
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Take your average Bloody Mary to the next level with celery and fennel juice ice cubes.
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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Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
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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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A light citrus punch with a tropical twist. It's very nice for weddings and receptions in the warm months, as well as for tropical-themed parties and cookouts.