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A recipe for wild Alaskan salmon fillets dry-rubbed with sumac, seared, and topped with a chunky plum tomato vinaigrette, served with roasted kohlrabi.
cooking.nytimes.com
Peter Reinhart, author of “Artisan Breads Every Day” and “American Pie,” said a 24-hour wait will improve any dough: take your favorite recipe, let it sit overnight, then enjoy the upgrade Mr Reinhart recommends letting the dough rise at room temperature for three hours, then refrigerating it.
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Get Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg Recipe from Food Network
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Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.
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This bruschetta recipe pairs creamy goat cheese with peppery sautéed radicchio.
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Lidia uses chestnuts, herbs, and Parmigiano-Reggiano cheese in this holiday classic.
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Get Tomato-Leek-Bacon Tart Recipe from Food Network
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Get Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche Recipe from Food Network
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Sweet and hot Italian sausages are cooked in a slow cooker with red and green bell peppers and sweet onions. Serve over pasta, and you have an easy weeknight meal.
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A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.
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This easy recipe for guacamole con nopales (guacamole with cactus) comes straight from Mexico where guacamole comes in many yummy variations.