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cooking.nytimes.com
As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.
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This 3-layer food processor carrot cake with pineapple and walnuts is spread with a tangy cream cheese-based lemon buttercream frosting.
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Get Green Curry Marinated Grilled Bass Recipe from Food Network
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Get Crustless Spinach and Feta Pies Recipe from Food Network
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Get Herbed Ricotta Bruschettas Recipe from Food Network
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Get Cioppino Recipe from Food Network
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Get Gulf Coast Crab Cakes with Country Remoulade Recipe from Food Network
cooking.nytimes.com
Not every version of butter chicken uses butter Coconut milk gives this slow-cooker chicken its creamy richness This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above
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Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.
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A quick, easy grilled pork chop recipe with Tuscan flavors. The chops are drizzled with balsamic vinaigrette and served on a cannellini bean salad.
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Get Lime Chicken Tacos Recipe from Food Network