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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Prosciutto-Wrapped Turkey Recipe from Food Network
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Tons of flavorful ingredients make this pizza unique and delicious. The balsamic vinegar caramelizes and makes a sort of sauce.
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Get Scallop Ceviche Recipe from Food Network
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This recipe is packed with brain boosters like spinach, strawberries and pecans. It also has a delightful curry dressing.
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Get Salmon Cakes with Salad Recipe from Food Network
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Black-eyed peas grab some heat and spice from jalapeno peppers and cumin in this flavorful slow cooker preparation that also includes diced ham, bacon, bell peppers, onion, and garlic.
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Easy baked chicken with sour cream and potatoes - NO leftovers! Serve with crusty Italian bread.
cooking.nytimes.com
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
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This colorful dish features red, green and yellow bell peppers with in turmeric-gold rice and scarlet tomatoes. Beautiful to look at, even better to eat.
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Get Christina's Jerk Shrimp Stir-Fry Recipe from Food Network
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This maque choux recipe is a classic Cajun version of succotash, brimming with fresh summer corn and vegetables.