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Parsnips pan-fry to golden brown sweetness with butter and plenty of black pepper in this simple, flavorful recipe.
Ingredients: parsnips, butter, salt
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Traditional Mexican black beans stewed with chorizo and epazote.
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Ground pork formed into meatballs with minced bacon, garlic, eggs, bread crumbs, and oregano, cooked with a chipotle chili and tomato sauce.
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Shredded cooked chicken and broiled onion rings are added to chicken stock with a chopped jalapeno pepper, tomatoes and lime juice in this soup served with crushed tortilla chips, cheese and avocado.
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Gluten-free stuffing with ground turkey, seasoned with sage and celery salt, is a tasty addition to the gluten-free Thanksgiving table.
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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.
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To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
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This delicious caprese salad adds sweet corn, avocado, and truffle oil to spruce up the traditional recipe.
cooking.nytimes.com
You can make your own feuille de brick, but it’s one of those products, like burgundy wine and saltine crackers, better left to the professional artisans. Alas, even finding it commercially made can be difficult as well, but it is worth the effort to procure.  Fortunately, it freezes beautifully, so when you find a source, get more than one package and freeze the extra for future use. Thin as a sheet of tracing paper and as transparent, the dough fries up shatteringly crisp, and makes an incomparable borek Everyone at dinner will ask you how you did it.
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Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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