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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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The classic Manhattan cocktail containing rye whiskey, sweet vermouth, and Angostura bitters.
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This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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Chef John combines cucumbers, tomatoes, olives, oregano, and feta cheese with a simple vinaigrette to give this classic Greek salad big flavor and serious crunch.
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Get Mini Cauliflower Pizzas Recipe from Food Network
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Get Sausage and White Bean-Stuffed Spaghetti Squash Recipe from Food Network
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Get Goat Cheese-Stuffed Zucchini Blossoms with Zucchini Noodles Recipe from Food Network
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This summer spin on a classic margherita pizza adds fresh strawberries to the quick tomato sauce. Topped with mozzarella and basil, it's an unexpectedly delicious...
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This simple ground beef and potato skillet dish uses Mexican-inspired ingredients to produce delicious results.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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