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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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Pigeon peas are a favorite in Latin America and the Caribbean, and this tomato-based rice dish is great way to enjoy them!
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Chef John's beautiful side dish casserole features thinly sliced veggies with chicken broth, fresh thyme, Parmigiano-Reggiano cheese, and creme fraiche.
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The blend of fiery mustard and jalapeño with sweet candied kumquats is what makes this sauce so sensational. The kumquats have a thin, edible rind loaded with powerful phytonutrients.
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These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly.
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This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh herbs, balsamic vinegar, and plenty of garlic flavor these juicy grilled ribeye steaks.
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Get Tilapia With Hash Browns Recipe from Food Network
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Get Steak with Olive Salsa Recipe from Food Network
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Get Creamy French Fry and Scallion Soup Recipe from Food Network
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This comforting turkey cobbler is a great way to use up leftover turkey. Don't worry about shaping a pie pastry--the topping is meant to look rustic.