Search Results (26,359 found)
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This Americanized version of the classic Hungarian dish mixes ground beef and macaroni in a paprika-flavored tomato sauce mixture.
www.foodnetwork.com
Get Pain Perdu Recipe from Food Network
cooking.nytimes.com
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.
www.delish.com
Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.
www.delish.com
A Southern rice and beans classic, Hoppin' John is eaten on New Year's Day for good luck -- the black eyed peas symbolize coins and the green color of the collards stand for the color of money.
www.allrecipes.com
Cubed venison is combined with kidney beans, green chiles and broth seasoned with oregano, cumin, garlic and paprika in this slow cooker chili.
www.chowhound.com
These cookies freeze very well, I make a lot of them during rhubarb season. They are best when you can use the young tender stalks. There are a great tasting...
www.simplyrecipes.com
This easy fish stew with ginger and tomatoes is both warming and light. Ready in about 30 minutes.
www.simplyrecipes.com
This is a Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and mustardy vinaigrette. Serve it hot, warm, or cool at your next backyard barbecue!
www.foodnetwork.com
Get Grilled Chicken with Basil Dressing Recipe from Food Network
www.allrecipes.com
Enjoy this coconut version of flan cake with a hint of cinnamon for a delicious dessert.