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cooking.nytimes.com
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).
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Get Lemon Curry Corn Fritters Recipe from Food Network
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If you are looking for a low-carb zuppa toscana, try this delicious Italian vegetable soup where cauliflower is used instead of potatoes.
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Get Screaming Heads: Brussels Sprouts Gratin Recipe from Food Network
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Corn Salsa Recipe from Food Network
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Get Pepper-Crusted Corned Beef in a Bag with Honey Mustard Sauce Recipe from Food Network
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The secret to this dish is the dressing: sweet hoisin, spicy Sriracha, salty soy, rich sesame oil, with the fresh flavor of ginger punching through it all.
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Bursting with tangy flavor, a rich balsamic dressing seasoned with garlic, mustard, honey, and shallots perfectly complements a green salad garnished with strawberries, toasted almonds, and feta cheese.
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This Mediterranean-flavored pork roast is super-versatile: While it's excellent right out of the oven, it's also delicious at room temperature or served cold for sandwiches.
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"I grew up on chicken thighs," says Top Chef all-star Tre Wilcox. "These days I season them with crushed red pepper and star anise and braise them in a sauce with tomatoes and red wine."
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Macaroni with pesto, spinach, and three cheeses, baked with a luxurious cheese and bread cube topping, take our favorite comfort food to the next level.