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cooking.nytimes.com
At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish Thinly slicing the sprouts is faster, though less refined The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane
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Ricotta, mozzarella, Parm, oh my!
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A simple, straightforward mix of crispy cucumber, sweet bell peppers, juicy tomatoes and zingy onions get tossed around with macaroni, then bathed with a creamy dressing for a delightful picnic salad.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Grape Ice with Almond Puree, as seen in the January 2008 issue of O, The Oprah Magazine.
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Strips of chicken cooked with sliced tri-color peppers and onions are served in tortillas for these quick and easy fajitas.
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This is a delicious version of scalloped corn.
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Get 10-Minute Arrabbiata Sauce Recipe from Food Network
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An easy recipe for shrimp in foil for the grill. Shrimp are quickly marinated in olive oil and parsley and then barbecued in a foil pouch.
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Make a Mexican-style tuna salad in just a couple of minutes with this easy recipe. Chipotle peppers and green peas add flavor and texture. Serve with tortilla chips.
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Oeufs Cocottes with cream and smoked salmon are a delicious way to make eggs:. The eggs are baked in 2 stages in the oven so the yolks and whites are cooked to perfection.
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A simple Southern tomato gravy that can be served over rice, pasta, biscuits, or grits.