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cooking.nytimes.com
Swati Saha of New York uses a standard pie dish to make a savory tart of Kuri squash, mushrooms and kale, topped with grated asiago cheese to taste Not only does it make an attractive main course that holds its own at the center of the table, the rosemary-infused crust offers a pleasing burst of flavor with every bite.
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This recipe uses a pressure cooker and cola to make tender spice-rubbed short ribs served with a savory sauce in minutes rather than hours.
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Golden brown fry bread rounds are topped with pinto bean chili, Cheddar cheese, tomatoes, and onions in this family recipe for Navajo tacos.
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This stuffing recipe is moist inside and crispy on top with a mix of chestnuts, bread, and apples.
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Get Grilled Swordfish with Grilled Caponata Recipe from Food Network
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Get Lemon Pepper Cured Chicken with Fennel Salad Recipe from Food Network
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Get Chile Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup Recipe from Food Network
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Salty soy and sweet pineapple balance the richness of slow-braised pork shoulder, for the perfect tiki party snack.
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Get Roasted Tomatillo and Beef Nachos Recipe from Food Network
cooking.nytimes.com
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you’ll do well to make this recipe for your New Year’s Eve party Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering The filling is a typical Greek dolmades filling.
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Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.