Pan-Fried Zucchini with Tomato Vinaigrette
Pan-Fried Zucchini with Tomato Vinaigrette recipe by Giada DeLaurentis Ingredients: 1/4 cup olive oil 3 zucchini, sliced into 1/3-inch-thick rounds [...]
Pan-Fried Zucchini with Tomato Vinaigrette recipe by Giada DeLaurentis Ingredients: 1/4 cup olive oil 3 zucchini, sliced into 1/3-inch-thick rounds [...]
The Greens The perfect simple salad has a mixture of greens. Something soft like butter or leaf lettuce, something crunchy [...]
Honey-Braised Lamb Shanks (Mrouzia) from Saveur Ingredients: olive oil 3 tbsp. unsalted butter 4 lamb shanks (or shoulder) Kosher salt and [...]
Wild Alaska Salmon Patties from Wild Alaska Salmon & Seafood Company Ingredients: 1 lb. wild salmon meat (skinless & boneless) [...]
Roasted Carrots With Parsley and Thyme Recipe by Martha Rose Shulman for The New York Times Ingredients: 2 pounds carrots, peeled quartered [...]
Slow-Cooked Salmon with Turnips and Swiss Chard By Renee Erickson for Bon Apetit Ingredients: 4 6-oz. pieces skinless salmon fillet [...]
Domatasalata Horiatiki (Country Greek Tomato Salad) from Eleanor Rayl I learned to make this salad while studying in Greece during college; [...]
"Leftover" Green Bean Nicoise adapted from a recipe by Kate Barreira for Cooking Light Ingredients: 12 ounces baby red potatoes 1/4 [...]
Jinny’s Split Pea Soup Ingredients: 2 tablespoons olive oil 1 lb. split green peas, washed 1 large onion, chopped 1 [...]
Easy Garlic Parsley Aioli from Emeril Lagasse Ingredients: 3 garlic cloves, chopped 1 large egg 1 tablespoon freshly squeezed lemon [...]