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cooking.nytimes.com
This is a substantial baked frittata that feeds a small crowd Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it's perfect for a weekend late breakfast or any time of day.
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This chunky vegetable soup is thick with potatoes, edamame, okra, kale, and corn. You won't miss the meat in this hearty stew-like meal.
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Get Braised Hawaiian Pork Shoulder Recipe from Food Network
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Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite.
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Get Quick and Easy Roasted Red Pepper Pasta Recipe from Food Network
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Chicken breasts and Great Northern beans are simmered with green chiles and served with sour cream for a creamy white chili perfect for a cold night.
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Get Lamb Chops With Tomato-Mint Jam Recipe from Food Network
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Get Chili Wings with Blue Cheese Ranch Dipping Sauce Recipe from Food Network
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Get Skillet Pork and Peppers Recipe from Food Network
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Get 4 Cheese Stuffed Shells Recipe from Food Network
cooking.nytimes.com
The combination of white rice and black beans is a Cuban staple Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí
cooking.nytimes.com
Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006 Cecilia Hae-Jin Lee, the author of “Quick and Easy Korean Cooking,” said fried chicken became popular in Korea when fast-food places opened there after the war.