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There’s nothing like a dip to please a crowd, as Mark Bittman wrote in 2011 There are the classics, of course: your French onion dips and potted shrimp And then there’s rillettes
cooking.nytimes.com
Cod cakes are terrific with cod, but can be made with any white-fleshed fish Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery Eggs and cracker crumbs will help bind everything together below a drift of spice
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Quinoa simmered in vegetable stock with brown mushrooms and fresh herbs makes a delightful side dish for a holiday meal.
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Get Cilantro-Lime Rice Recipe from Food Network
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Get Manhattan Clam Chowder Recipe from Food Network
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Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
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This scallop and spaghetti dinner with a creamy sauce is fast and easy. The scallops cook a bit longer than many chefs do, but that gives the dish more flavor and they're still tender and moist.
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Bacon, onions, and potatoes are a classic combination utilized in this soup seasoned with caraway seed and marjoram.
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A traditional blend of herbs found in French, and especially Provençal, cooking.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Snails In Hot Sauce Recipe from Food Network
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."