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cooking.nytimes.com
This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears, heading in a French direction It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch
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Become a gumbo pro with this quick, easy chicken gumbo recipe. Using a roasted chicken, andouille sausage, a red and yellow bell pepper, and frozen okra, you...
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Get Grilled Beef Fajitas Recipe from Food Network
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Get Cornbread Dressing with Sausage, Apples and Mushrooms Recipe from Food Network
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Get Tabbouleh Recipe from Food Network
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Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad.
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Chef John's unlikely pairing of sweet peas, green curry, black cod, and strawberries bring together a beautiful spring pea green curry dish.
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Bacon, pork chops, and kielbasa sausage flavor this hearty one-skillet supper with sauerkraut and potatoes, made in the eastern French style.
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Get Paella Recipe from Food Network
cooking.nytimes.com
The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr Valenti during his childhood.
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Get Spiced Potato-stuffed Pastries: Samosas Recipe from Food Network