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cooking.nytimes.com
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
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Traditional New Year's food from the South--black-eyed peas, ham hocks, and greens--are transformed into a hearty, warming soup with the addition of chicken broth, tomatoes, and spices.
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Mint, sugar, and champagne: for playas only!
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The mother sauce of Border Cuisine.
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Tangy, fresh, and herby, this sauce is great served with lamb chops, or as a healthy dip.
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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Peanut butter adds savory creaminess to this filling West African soup made with goat meat, onion, and tomato and spiced with fresh ginger.
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This variation of insalata Caprese has the surprise--and welcome--addition of grilled eggplant. It's a great appetizer or vegetarian side dish for a summer barbecue.
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Get Mustard-Marinated Flank Steak Recipe from Food Network
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A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
cooking.nytimes.com
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year