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cooking.nytimes.com
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
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This braised leg of lamb recipe is a festive main dish for all celebrations, especially Easter and Passover.
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This is a three-cabbage slaw - green, red, and napa - but the real delight is the dressing. It is made with creamy peanut butter laced with brown sugar, fresh ginger, and garlic.
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I guess this dish was passed down from my mother, although only the concept. My mom used the stroganoff packets, but I make my own sauce. The rice was a contrast...
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Get 1770 House Meatloaf Recipe from Food Network
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A simple slow-cooker version of the classic Italian pasta sauce.
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Get Chicken Pot Pie Recipe from Food Network
cooking.nytimes.com
This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken.
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Get POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH Recipe from Food Network
cooking.nytimes.com
Benjamin Wicks, proprietor of Mahony’s Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer “Why don’t people care about making great po’ boys?” he asked The Times, rhetorically, a year later And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence
www.delish.com
Chunks of tender lamb grilled on skewers taste fantastic with a zesty salsa verde.