Search Results (7,319 found)
www.delish.com
This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable.
cooking.nytimes.com
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them That seemed too laborious for a potpie So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
www.delish.com
Recipe for Jerk Pork Tenderloin, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
www.allrecipes.com
These soft chewy cookies with coconut flour, honey, raisins, and almond butter can be used in paleo and specific-carbohydrate diets.
www.allrecipes.com
Cucumber slices are marinated overnight in a mixture of rice vinegar and honey in this simple side dish.
cooking.nytimes.com
These are crunchy and a little bit sticky If you are vegan you can substitute agave syrup for the honey.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
www.delish.com
Peanuts add a new crunchy flavor to this classic vegetable medley from Cat Cora.
cooking.nytimes.com
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
cooking.nytimes.com
There is a clear order of operations to this cassoulet Cut up the duck; remove the skin from the legs and refrigerate them overnight At this point, you can make the stock or pick up the recipe the next day