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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cubes of pork and chopped onion are pan-fried and then simmered in the slow cooker with prepared salsa verde, green chiles, diced tomatoes, and jalapeno peppers.
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Get Grilled Rib-Eye Steaks with Smoked Paprika Rub Recipe from Food Network
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This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
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Eggplants stuffed with Parmesan cheese, parsley, olives, and capers are baked in tomato sauce in this Italian dish from the Puglia region.
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This pie is hearty and lower in fat. The mashed potatoes are whipped up with butter and olive oil, and the filling is a savory mixture of lean ground turkey and lean ground beef. Onions, carrots, peas and low-fat beef broth add wonderful texture and flavor. The filling is cooked up, heaped into a casserole, and topped with mashed potatoes and shredded cheddar cheese.
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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Apple slices and apple juice team together to help make these pork chops seasoned with sage, thyme, allspice, and paprika a great meat dish for any dinner.
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A Spanish tortilla is an egg omelet full of potatoes and onion, started on the stove and finished in the oven. It makes a great light supper, and it's perfect for breakfast, brunch, lunch, or even cold.
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You can now have your favorite bagel at the Thanksgiving dinner table.
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This Portuguese main dish calls for pork to be marinated for days in red wine vinegar, wine, and an assortment of seasonings.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.