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cooking.nytimes.com
Without much prompting, Maria Luca Caudullo, whose in-laws founded the Bronte pistachio company Antonino Caudullo, will reel off any number of pistachio recipes Filet of beef with a pistachio crust, “olives” made with crushed pistachios and sugar syrup, panettone with pistachio paste, and also for Christmas, a simple pistachio cake “That one I only make for Christmas,” she said
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These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Get Roasted Pasilla Peppers with Corn and Cotija Recipe from Food Network
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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.
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A sweet and savory spice mix with a solid cayenne kick is just the thing for a beer butt chicken rub; make a larger batch using the 2-to-1 ratio and keep it on hand for chicken, pork, or just about anything else you can think of.
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This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.
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An easy slow cooker split pea soup recipe.
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Tangy buttermilk, sweet corn, and spices combine to make a simple yet rich summer soup.
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Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
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This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
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Make your very own Japanese miso soup from scratch. It's easy to do at home! Perfect for an appetizer or light, warming lunch.