Search Results (4,103 found)
cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
www.allrecipes.com
Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.
cooking.nytimes.com
This recipe, from Julie Reiner of the Clover Club in Brooklyn, is a bourbon Manhattan, sweetened up with apricot and smoothed out with vermouth It’s a strong one, and it goes down easily (The New York Times)
www.allrecipes.com
Kielbasa, onion, tomatoes, and pasta combine in this hearty soup that will keep you warm on those cold winter nights.
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The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
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Breaded jalapeno chile peppers are stuffed with a delicious cream cheese and cilantro blend, then deep fried!
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Full of bold, delicious flavors, this traditional Mexican dish of papas con chorizo is sure to become your new favorite breakfast.
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One of our family's all-time favorites. Make it as spicy or mild as you please. It is hearty on a cold winter's night. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread!
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Get Gumbo 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.