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Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.
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Get Dark Chocolate Chipotle Cookies Recipe from Food Network
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I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads They’re tart dried fruits, about the size of currants You can substitute dried cranberries or dried cherries for them.
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Get Merluzzo Mimosa Recipe from Food Network
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Get Roasted Thanksgiving Turkey Recipe from Food Network
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Fresh tomatoes, red onions, cilantro and lime juice pair up with diced avocados atop salad greens, crowned with wasabi-orange glazed chicken strips.
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This hearty chicken potato soup is an alternative to typical chicken noodle. With celery, carrots, and russet potatoes, it's a comforting meal great for cold days.
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Get Emeril's Homemade Sweet and Spicy Pickles Recipe from Food Network
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Tender seasoned shredded pork fill these cheesy burritos that are lightly fried to a golden brown. You can also serve them as soft burritos.
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Get Chocolate Ricotta Pie Recipe from Food Network
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Get Fresh Blueberry Pie Recipe from Food Network
cooking.nytimes.com
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas’s wonderful new cookbook, “The Country Cooking of Greece.” The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake