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Get Bacalao Guisado (Codfish Stew) Recipe from Food Network
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Red and green cabbage is tossed with carrots, green onion and red bell pepper in a sweet and tangy cider vinaigrette.
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Classic chili dogs with shredded cheese and sliced green onions are ready to eat in just minutes.
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Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
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Chef Kerry Simon of Simon at Palms Place in Las Vegas grills the steak and vegetables over a hot charcoal fire.
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
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At Besh Steak, chef John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, pork, and chicken liver sautéed in duck fat. At home, use store-bought empanada dough instead of making your own.
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This recipe is by Elaine Louie and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Mexican arroz verde recipe (spicy green rice) is a good accompaniment for just about any main course, especially grilled meats.
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Add a wonderful hint of licorice to the basic vinaigrette.
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Celery root salad recipe, also known as celery remoulade, with celery root, green apple, and a mayonnaise Dijon dressing.