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This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
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Get Cabot Seriously Sharp Shrimp Focaccia Recipe from Food Network
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Get Old School Lasagna with Bolognese Sauce Recipe from Food Network
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A dessert recipe that's the essence of summer.
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Get Game Day Chili Recipe from Food Network
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Everything you love about a good ol' fashioned shrimp boil, minus the cleanup.
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Get Ajiaco (Colombian Chicken, Potato and Corn Soup) Recipe from Food Network
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Get Italian Rainbow Cookie Cake Recipe from Food Network
cooking.nytimes.com
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.