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cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy seasoned fish fillets are quickly pan fried and served in warm corn tortillas with lime juice, a creamy lime-seasoned coleslaw blend, and shredded cheese.
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No ice cream machine is required for this tart, frozen treat with a hint of honey. This recipe is versatile, as the finished product can be either an icy granita or a smooth sorbet.
cooking.nytimes.com
Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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This salsa with black beans, corn, tomatoes, bell peppers, red onion, jalapeno pepper, and mango makes a perfect summer appetizer.
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Black bean vegetable soup with pureed tomatoes and corn is a hearty and warm dish to serve on cold days.
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Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
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Get Amorphic Sugar Centerpiece with Flowers Recipe from Food Network
Ingredients: sugar, corn syrup, water
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Two kinds of cereal, almonds and coconut combine to make a yummy, sweet snack mix.
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My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.
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Homemade marshmallows with a touch of vanilla and peppermint will make your wintertime hot cocoa something special.