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Get Apple Pie with Leaf Lard Crust Recipe from Food Network
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This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
cooking.nytimes.com
This vegetarian stew uses two different techniques — grilling (or broiling) and pickling —  to coax the maximum amount of flavor from cauliflower Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.
cooking.nytimes.com
This delicate and brothy clam chowder soaks into the toast — an elegant and light-handed way of adding tender — rather than floury, thick and pasty — body to the soup Removing each clam as soon as it pops open during the steaming is a small effort with enormous yield: there's not one bite of pencil-eraser toughness throughout!
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A holiday-worthy dinner, courtesy of your slow-cooker.
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Get Shepherd's Pie Recipe from Food Network
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There's really no need to remake a classic American staple like baked macaroni and cheese. But, that hasn't stopped anyone from trying and now mac n' cheese...
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Heirloom potato salad with a light vinaigrette.
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A big berry trifle, built with pound cake cubes, gets its red, white, and blue colors from a lot of white-chocolate flavored whipped cream, strawberries and blueberries.
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Jalapeno-infused mango-flavored rum is shaken with fruit juice and lime juice in this spicy daiquiri that is great on hot summer days.
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Puerto Rican rum is blended with flavors of coconut, almond, cinnamon, and vanilla in this unique non-dairy version of classic eggnog.
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Small vanilla and lemon cookie sandwiches, filled with caramel, and rolled in coconut, are a traditional sweet, much loved in most Latin cultures.