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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.
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Chef John's version of a formerly super-secret recipe from the now-closed Gino's restaurant is rich with San Marzano tomatoes and lots of butter.
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This sandwich is a tasty way to serve Italian sausages. It is a Friday night regular for my family.
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Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine.
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Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.
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The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
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This hearty and flavorful lamb stew features, potatoes, red bell pepper, green beans, and zucchini.
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Peppery arugula is used instead of basil in a quick pesto.
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Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish, is bursting with flavor from a guajillo pepper and tomato sauce.
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Simple step-by-step instructions on how to can and process fresh tomatoes.
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Buttermilk pancakes with spring onions are topped with chicken and pepper Jack cheese for a savory lunch twist on a breakfast classic.