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This beautifully-hued salad has an intriguing flavor combination of sweet, smoky, and salty with the crunch of dusky, curried almonds.
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This recipe for tortilla soup is novel on many fronts. For starters, it is vegetarian, and even vegan if you leave off the yogurt garnish. Second, it is water...
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Get Adobe Beef Tacos with Pickled Red Onions (Small Plates, Big Taste) Recipe from Food Network
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Get Italian Pasta Salad Recipe from Food Network
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My version of a traditional Brazilian dish that I 'tweaked' to reduce fat while keeping the rich flavors famous in Brazil....my Brazilian friends gave this version rave reviews! Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
cooking.nytimes.com
This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Spicy smoky sausage adds flavor and zest to a simple stew of zucchini and potatoes.
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Crusty, romesco-smeared toast pairs well with grilled figs and ultra-creamy burrata cheese.
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Get Salamander Restaurant's Maki Rolls Recipe from Food Network
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This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth
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Get Pepper Jack and Horseradish Double Baked Potatoes "BIG DUNKEE" Recipe from Food Network