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These down-home Bahamian style peas and grits are traditionally served with fried fish.
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An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!
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This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Umbulata Recipe from Food Network
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This creamy morel mushroom sauce recipe will help you usher in spring. Serve it over crunchy toasts.
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Rice is simmered with coconut milk, thyme, and red kidney beans in this quick and easy Creole-inspired side dish that comes from Haiti.
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Recipe for Quark with Honeyed Apples and Raisin Bread, as seen in the June 2008 issue of 'O, The Oprah Magazine.'
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This recipe for chicken breasts seasoned with rosemary and thyme finishes with a sherry-sour cream sauce
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This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fondant Potatoes Recipe from Food Network
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An authentic Mexican stew made with red chili pods, pork roast, pork rinds, and pigs' feet (use pork shanks instead of pigs' feet if you are squeamish). You can also substitute hominy for the posole if it is not available in your grocery store.
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This versatile seasoning paste is fruity, smoky, and spicy. Use ancho chiles for more heat, guajillo for less.