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Like many Italian foods, pesto is a simple combination of ingredients that are local and plentiful there: olive oil, herbs, nuts, cheese, garlic. But deceptively...
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Couscous simmered with dates, raisins, and dried cranberries is a sweet accompaniment to pork or a nice fruit salad for brunch.
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This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
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This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago The ingredient list is short, and may include much of what you already have on hand But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
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Millet is simmered with onions and garlic and seasoned with cumin and curry powder for a satisfying, vegan side dish.
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Seamus Mullen's gooey Spanish version of a grilled cheese contains Mahón, Manchego, and Idiazábal, as well as tomatoes that are roasted slowly overnight.
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Fresh herbs make this buttermilk salad dressing a standout!
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Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
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Get Herb-Marinated Pork Tenderloins Recipe from Food Network