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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Moroccan Chicken with Couscous Recipe from Food Network
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Get Linguine with Shrimp Scampi Recipe from Food Network
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This Irish lamb and root vegetable stew is pressure-steamed in an Instant Pot(R) and perfect for dinner on a chilly day.
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Get Marinated Pork Chop with Pineapple Salsa Recipe from Food Network
cooking.nytimes.com
Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah Mrs Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually
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Get Sweet n' Spicy Shrimp Lettuce Tacos Recipe from Food Network
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The cake can be made (without the pears) one day ahead, and stored in plastic wrap at room temperature.
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This potato, leek, and carrot soup flavored with fresh ginger and ground turmeric makes a comforting vegetarian first course or entree.
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Give your coleslaw a hint of sweet summer flavor with peaches and cabbage in a slightly spicy dressing.
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Homemade chicken matzo ball soup is full of sweet, earthy root vegetables and chopped dill for an updated version of a vintage recipe handed down for generations. Perfect for Passover, but you'll want to make it all year.
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Get Nebraskan Runzas Recipe from Food Network