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cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
cooking.nytimes.com
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco This one, from Apulia, is the simplest The purée should have the texture of hummus.
Ingredients: fava beans, salt, garlic, olive oil
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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Get Mykonos Martini Recipe from Food Network
Ingredients: gin, white vermouth, olive
cooking.nytimes.com
This recipe is by Pierre Franey and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: french bread, garlic, olive oil
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Transform ordinary chicken breast and spinach into an exotic dinner in just a few quick steps.
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Chicken coated in a Middle Eastern spice mix of nuts and herbs.
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Cumin and poultry seasoning highlight this take on garlic bread.
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This recipe calls for cauliflower to be roasted in a mixture of balsamic vinegar, olive oil, salt, and garlic.
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Get Veal Parmigiana Recipe from Food Network
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A refreshing butter bean salad ensconced in a cold, tangy buttermilk, olive oil, and lime juice dressing.