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cooking.nytimes.com
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
cooking.nytimes.com
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lasagna with Turkey Sausage Recipe from Food Network
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This quick and easy pasta is tossed with chicken and homemade cream sauce. Asparagus and Parmesan cheese add a nice color and flavor.
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Get Guacamole with a Kick Recipe from Food Network
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A quick and easy Greek-inspired salad is ready in twenty minutes with cucumber, kalamata olives, and a homemade dressing. Top with a sprinkling of feta cheese.
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Get Margherita Pizza Recipe from Food Network
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Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
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Lentil and bulgur salad with plenty of veggies is a quick and easy main dish for lunch or dinner.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.