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cooking.nytimes.com
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
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Discover the tangy, fresh taste of sliced green tomato, rolled in cornmeal breading and fried to a golden brown. Serve with a dollop of spicy remoulade sauce you whip up in seconds.
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Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour.
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This Filipino relish is made with green papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins.
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Saffron threads lend a deep, golden color to this spice infused, Indian rice dish.
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A cookbook-ready money-shot of mussels.
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Get Ranchero Rice Recipe from Food Network
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Layers of sauerkraut, egg noodles, a creamy mushroom mixture, Swiss cheese and bread crumbs build up to form this casserole named after the famous sandwich.
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This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice. Serve with cilantro, salsa, guacamole, black beans, and flour tortillas warmed on the grill.
cooking.nytimes.com
I used a mix of packaged sturdy greens and baby broccoli for this substantial pizza, but you could also use rapini.
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Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.
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