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cooking.nytimes.com
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
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Get Chili Verde with Sausage and Pumpkin Recipe from Food Network
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Get Slow-Cooker Moroccan Turkey Stew Recipe from Food Network
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Get Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt Recipe from Food Network
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Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread also works as a dip with pita chips.
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Tender and creamy with coconut milk, this fragrant rice dish from The Malaysian Kitchen cookbook is accented with the warmth of ginger and garlic, the vanilla...
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This ultimate eggnog recipe is so strong and creamy it was titled 'one-cup-only eggnog'. Serve with a warning label at your next party!
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Creamy cheesy turkey enchiladas! Leftover turkey, sweet potatoes, cream cheese rolled into flour tortillas, smothered with creamy salsa verde sauce. So good!
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Get Christian's Kitchen Sink Salad Recipe from Food Network
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Get Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette Recipe from Food Network
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Get George's Stone House Soup Recipe from Food Network