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This recipe is by Craig Claiborne And Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dessert recipe was inspired by Black Forest cake the combination of chocolate cake, cherries, and cream.
cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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Get Turkey Bolognese with Voodles Recipe from Food Network
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Get Lamb Chops with Thyme Honey and White Beans Recipe from Food Network
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A rich, long-simmered homemade beef stock is the base of this cabbage soup. It's an Ashkenazi Jewish recipe that is flavored with sweet paprika and fresh dill.
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This is a really good and easy recipe. Top with shredded cheese, and serve with chips.
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Ground walnuts thicken this unique sauce and give it both a subtle nuttiness and an appealing creamy texture, both of which are perfect with turkey.
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Get Breakfast Cornbread Casserole with Ham and Kale Recipe from Food Network
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A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal. Serve it chilled with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and clam-tomato juice so it can be ready after only chilling 1 hour in the fridge.
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Get Chicken and Dumplings Recipe from Food Network