Search Results (2,330 found)
cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
www.allrecipes.com
These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.
Ingredients: pork, oil, flour, egg, panko
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Inspired by a holiday sauerbraten feast, this meatball version is adapted for more convenient weeknight cooking.
cooking.nytimes.com
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
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Get Whole-Wheat Rotini Mac and Cheese Recipe from Food Network
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Ground turkey is combined with thousand island dressing, mozzarella cheese, and sauerkraut for this alternative to the classic Reuben sandwich. Serve with additional thousand island dressing for dipping.
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Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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Homemade pork and shrimp wontons float in savory hot stock in this authentic recipe for wonton soup that's meaty and very satisfying.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of turning mushy as they bake. Pair this rich dish with a robust red wine with moderate tannins.