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cooking.nytimes.com
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient Rice thickens the soup and it’s all puréed with an immersion blender
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Get Rigatoni With Braised Giblet Sauce Recipe from Food Network
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Get Sunny's Warm German Potato Salad Recipe from Food Network
cooking.nytimes.com
There are two proper ways to use garlic: pounding and blooming Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire
www.allrecipes.com
This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.
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Lightly seasoned chicken simmered for hours in Marsala wine sauce in a slow cooker is simply delicious!
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This linguine is a decadent yet simple pasta dish.
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A simple olive oil and balsamic vinegar bread dip, made with garlic and fresh rosemary, takes a nice fresh slice of rustic bread to the next level.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Get Three Bean Salad Recipe from Food Network
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A delicate veal sausage packed with flavor—it beats store-bought every time.
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Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!