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A comforting soup to serve any time of the year.
cooking.nytimes.com
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
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Tender medallions of beef are served with a sweet tomato salad and topped with creamy fresh horseradish sauce for a quick but elegant main dish.
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Get Sloppy Jose with Chorizo, Charred Poblanos and Avocado Crema Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded chicken, bacon and cheese combine in this bubbly biscuit bake.
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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
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Three different colors of peppers, along with sweet onion and zucchini, are cooked in foil packets with strips of steak.
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Get Iceberg Wedge Salad with Creamy Gorgonzola Dressing Recipe from Food Network
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Salt and pepper skillet fries are a quick and easy way to prepare French fries and are sure to please everyone around you.
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Red bell pepper and mushrooms are added to this version of green bean almondine that makes for a quick and easy vegetarian side dish.
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Diced chicken strips coated with buffalo wing sauce are hidden inside ranch-flavored mashed potato pancakes. Now you can enjoy the taste of buffalo wings for breakfast!