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Try Chef John's classic and surprisingly easy technique to give russet potatoes a unique, creamy inside texture and a crunchy brown crust.
cooking.nytimes.com
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable It's at its most appealing served warm, with the cheese still a little gooey
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Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme.
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Get Zucchini Carpaccio Recipe from Food Network
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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.
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A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
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Italian butter beans are big and creamy, but if you can't find them, substitute any large white bean. Chef Annie Somerville lets the beans marinate in the dressing for at least a half-hour, so they're extra-flavorful.
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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.
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For a perfectly simple dinner, serve this salmon with grilled or broil asparagus and a mix of California brown and wild rices. Developed by California Grown...
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This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.
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Just a simple play on the traditional sauce grenobloise; butter, shallot, lemon juice, capers. This is a quick weeknight dish that never fails and goes with...