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cooking.nytimes.com
This recipe is by Oliver Strand and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sauerkraut is slow cooked with clove, bay leaf, and juniper berries. This dish is wonderful baked along with your main meat entree.
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Make your own blended mocha at home with brewed espresso, sweetened condensed milk, whole milk, and chocolate syrup.
cooking.nytimes.com
In this simple dish, thick pork chops are pan-seared, then finished in the oven Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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Pretzel > blanket any day.
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Get Veal Baci Recipe from Food Network
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
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It doesn't get much better for beef lovers than this savory sandwich with layers of roast beef, blue cheese, fresh basil, and toasted walnuts on whole wheat sub rolls.
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Get Quick Jalapeno Corn Bread Recipe from Food Network
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Fresh pasta filled with ricotta cheese, cream cheese, mozzarella cheese, and provolone cheese is drizzled with marinara sauce and finished with a pesto-Alfredo cream sauce.
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Get Chocolate Passion Ravioli with Ricotta Souffle Fritter Recipe from Food Network