Search Results (1,377 found)
cooking.nytimes.com
Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps Its depth of flavor, from different chile types, makes this recipe stand out
www.chowhound.com
This has been past down from my grandmother But I upped the recipe by adding the beer to it.It was hard to put it on paper because we we always cook by taste...
cooking.nytimes.com
Cooking is not always about simplicity and ease Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve There is no greater one than cassoulet
www.chowhound.com
This recipe is family classic in México, it's very versatile, as it can be a side dish, a main dish, or used as taco filling, can be made with pork meat or strictly...