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cooking.nytimes.com
This recipe is by Christine Muhlke and takes 5 hours 15 minutes, plus overnight seasoning. Tell us what you think of it at The New York Times - Dining - Food.
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A Mexican torta is a big, delicious sandwich, served on a crusty white sandwich roll. This one is filled with steak, pinto beans, and avocado, and is bursting with Mexican flavors.
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Chef John's meatballs contain cooked rice along with ground turkey, making them especially tender and moist. They're simmered in an easy tomato sauce.
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Slices of fresh ginger and bay leaves season this chicken stock to use as a base for soups and sauces.
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These easy-to-make mini pizzas with olive slices for eyes and string cheese for mummy wrap are perfect for your trick or treaters before they head out the door!
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Cuban food is very popular, and this recipe was inspired by its culture, flavorful cooking, and especially by a sandwich made at La Flor de Broadway, a little lunch counter in the neighborhood known locally as 'El Rey de Sandwich Cubano.'
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Quick and easy black bean burgers, spiced up with chili sauce, cumin, garlic and chili powder. A tasty alternative to the frozen kind.
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Get Watermelon and Halloumi Recipe from Food Network
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During the summer, take advantage of the time-honored combination of fresh corn and berries.
cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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An easy shrimp ceviche recipe with onion, serrano chile, cilantro, cucumber, and avocado.