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Get Parmesan Chicken Recipe from Food Network
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I was at a loss on what to serve for a friend's birthday—she and another guest are allergic to gluten, and another guest is vegan. I wanted to make a hearty...
cooking.nytimes.com
Two classic mixed braises always come to mind at this time of year One is cassoulet, based on white beans and a blend of goose, duck and pork The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts
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Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
cooking.nytimes.com
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over It takes not too much time, and it is delicious.
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This pork loin roast recipe is stuffed with bread, fennel, apple, and prosciutto.
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Grilled shrimp marinated in chipotle powder, lime juice, and cumin is stuffed into tacos topped with a corn, avocado, and tomato salsa.
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Get Quinoa Salad Recipe from Food Network
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This Italian-inspired chili is packed with spicy turkey sausage and leafy kale for a tomato-y chili.
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Get Spicy Chipotle, Portobello, and Hominy Chowder Recipe from Food Network
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Get Tagliatelle Bolognese Recipe from Food Network
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Get Slow Cooker Beef Stew Recipe from Food Network