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Cornbread dressing is an intensely personal thing In the American South, at least, everybody’s grandmother had a recipe, and everyone knows just how it should be made This is a base model with a few variations
cooking.nytimes.com
A savory galette is the easier and more streamlined cousin of a classic quiche It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust
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Get Pacific Cod and Clam Cacciucco 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
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Get Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish Recipe from Food Network
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Marinated tilapia fillets are grilled instead of fried in this tangy, flavorful twist on fish tacos.
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Get Pork Loin Cured in Spiced Apple Cider with Ricotta Gnocchi, Braised Lettuce, and Corn Recipe from Food Network
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Get Deconstructed Tamales: Trisha's Cheese Grit Cake with Tamale-Style Pulled Pork Recipe from Food Network