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cooking.nytimes.com
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
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These may not be the kind of tacos you're used to, but I think they're the best.
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Fresh peaches with creamy avocado, bell pepper, onions, and jalapeno make a great summertime salsa.
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This is comfort food for any true Southerner. Includes shrimp, potatoes, fresh corn and smoked sausage.
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Get Sheet Pan Chicken Fajitas Recipe from Food Network
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Get Microwave Ratatouille Recipe from Food Network
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cooking.nytimes.com
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
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Ground turkey provides an alternative to beef meatballs in this slow cooker recipe that combines Italian-inspired ingredients.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is a delicious Turkish dish that was created for American palates close to the military base. Serve over rice.