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Make a batch of Italian-seasoned deep-fried cheese sticks when you have a hankering for the festival-favorite snack. It's easy and budget-friendly. Serve with your favorite dipping sauce.
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The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
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This rice and lentil soup makes a beautiful gift as well as a delicious soup. I live in Sweden where Thursday is the official unofficial day for soup. This soup is great for Thursdays or ANY day!
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This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish.
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Get Lomo Saltado Recipe from Food Network
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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
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Fresh vegetables, an abundance of fresh herbs, and Israeli couscous are topped with a tangy citrus dressing in this easy salad that's perfect for picnics and potlucks.
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This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Classic French preparation of rabbit, braised in white wine with shallots and prunes.