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This couscous tabbouleh is also delish with chicken or beef skewers.
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Get Minestrone with Gnocchi Recipe from Food Network
cooking.nytimes.com
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
Ingredients: turkey, garlic, tarragon, olive oil
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The simplest homemade spaghetti sauce, ever.
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You bet it's better on bread!
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Get Beet and Blood Orange Salad Recipe from Food Network
www.allrecipes.com
There's orange juice in the vinaigrette and mandarin oranges in the Romaine salad. Top with slivered almonds.
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For his take on the ubiquitous dip, Istanbul's star chef, Mehmet Gürs, uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient tahini for nuttiness.
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The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!
cooking.nytimes.com
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf