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cooking.nytimes.com
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
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Dough for homemade pizzas is flavored with granulated garlic and Italian seasonings. Just prebake for a few minutes before topping with your favorite pizza ingredients. You can use a bread machine for the kneading step.
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Green peas are sauteed with mushrooms onion and garlic in this quick side dish. These will go well with steak or fish.
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This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.
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Chicken thighs cooked on the stovetop with sweet chunks of chayote squash.
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Get Thousand Island Dressing Recipe from Food Network
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Chef Donald Link keeps it simple with his recipe for guacamole, letting avocado take the spotlight with just lime juice, cilantro, and salt added to enhance the flavor.
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Get Cabbage Strudel Recipe from Food Network
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Peanuts add a new crunchy flavor to this classic vegetable medley from Cat Cora.
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Cornmeal adds texture and flavor to the mini pancakes known as blini, topped traditionally with creme fraiche and caviar, plus smoked salmon and fresh herbs for...
cooking.nytimes.com
This is a classic French way to cook lentils, and it’s very easy Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
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When Pimento cheese and bacon combine, delicious things happen.