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cooking.nytimes.com
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Best Basic White Rice Recipe from Food Network
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Fill your kids up with a cheesy, Mexican-inspired mac and beef dish with beans and salsa.
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Combine broccoli, carrots, sunflower seeds, and garbanzo beans together for a colorful salad everyone in the family will love.
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Assemble a Mexican-inspired lasagna with tortillas, ground beef, Colby-Jack cheese, and taco sauce for a filling weeknight dinner.
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If you're wondering how to make cold brew coffee at home, try this easy recipe with the perfect coffee-to-water ratio.
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Get Stuffed Bell Peppers Recipe from Food Network
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Black, red or pinto beans are baked with jalapeno chile peppers and spices, and served atop hot brown rice.
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Long grain rice gets an Italian-inspired twist in this colorful side dish with red and green bell pepper.
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Homemade refried beans can be made with 5 simple ingredients in the slow cooker and fit into a clean-eating lifestyle.
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Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew.