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Get "Stuffed" Pork Chops with Sausage and Apricots Recipe from Food Network
cooking.nytimes.com
The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.
cooking.nytimes.com
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty
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A great fall or winter side dish, this also can be served as a vegetarian main course.
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These juicy chicken breasts with a rich and thick sauce taste like they took a long time cooking, but this recipe is really fast and easy.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This is authentic north Mexican chili sauce. It is an excellent sauce to use for slow cooking cubed pork or beef, but it is absolutely the best for enchiladas...
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A vegetarian recipe for the grill made with red bell peppers stuffed with Israeli couscous, fontina cheese, zucchini, onion, Parmesan, and basil.
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A tasty mix of red potatoes and kohlrabi with the mild garlic flavor of a garlic scape.
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Get Chicken Thighs in Mild Red Curry Recipe from Food Network