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A simple and traditional coleslaw made with precut cabbage, mayonnaise, and apple cider vinegar.
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Infused with the exotic-sweet flavor of saffron and finished with fresh parsley and Parmesan cheese.
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
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This creamy, hearty chowder is a hassle-free meal for a busy day ahead.
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A comforting soup to serve any time of the year.
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Stuffing the turkey is a surefire way to keep the meat moist according to Mario Batali.
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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Unicorn Ice Cream Cake Recipe from Food Network
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These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for filling sandwiches hearty enough for your biggest eaters!
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This is a simple recipe for meatballs simmered in a tomato sauce.
Ingredients: beef, rice, white onion, egg, tomato sauce