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This recipe is by Dena Kleiman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Cubes of chuck roast are cooked in beef broth seasoned with garlic, cumin, chili powder and oregano in this chili without beans.
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A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro.
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Caprese lovers, this mac is for you.
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Rosemary and cranberry crisps made in the food dehydrator are naturally gluten-free, loaded with fruits and vegetables, and kid-friendly.
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Goat cheese and salami? Yes, the two taste wonderful together and on pasta.
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This creamy tomato soup has a delicious twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden.
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Marinated tofu, blanched snow peas, carrots, cabbage, and peanuts are tossed together in this delicious Asian-style salad.
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Indian-inspired flavors join Tex-Mex in this fusion appetizer of tikka chicken-stuffed, bacon-wrapped, jalapeno poppers that are great for parties or tailgating.
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Cleaned clam shells stuffed with a mixture of crab meat, clams, and bread crumbs. Just pop them in the oven until bubbly for a special occasion or a delicious anytime snack.
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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
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This beef and barley soup is made with carrots, onions, celery and mushrooms, topped with sour cream.