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This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.
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This quick and easy curry recipe combines chicken, sweet potato, and eggplant into a piquant, colorful sauce of turmeric, ginger, and garlic.
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Get those lamb chops ready for grilling with a tangy tarragon marinade!
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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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An antioxidant powerhouse that tastes incredible. The contrast between the sweet wild blueberries and tartness of the onions, peppers and tomatoes, makes this a great dish on its own with tortilla chips or served alongside beef or chicken.
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Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread.
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An easy pork cutlet recipe, with a rich red wine–shallot sauce an eye-catching rainbow Swiss chard side.
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Show off your cooking chops with this impressive pork dinner.
cooking.nytimes.com
Nutty, chewy whole-wheat noodles have the character to stand up the bitterness of this spicy, braised broccoli rabe This dish will come together in short order, once you have your fresh whole grain pasta ready Top it off with a generous showering of ricotta salata to balance the bold flavors with a little creaminess
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This dark sweet brine, enriched with maple syrup and whiskey, can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.
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Collard greens get a smoky flavor from smoked paprika and liquid smoke in this greens side dish great for both vegetarians and meat eaters.