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This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a good recipe for after the holidays, when a ham bone is on hand Try it in place of stock for a risotto or soup.
Ingredients: carrots, celery, garlic, onion
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Get Poblano Pesto Recipe from Food Network
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Shrimp pasta is a no-brainer weeknight win.
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Who doesn't love a good sloppy joe? This recipe is perfect for a crowd of adults or children. Make your sloppy joe mix early and just keep it warm until dinner - you won't have to miss any of the party being stuck in the kitchen. Jill's combination of spices, celery, onion, and garlic are what make this recipe stand out.
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Fresh tomatoes are simmered with tomato paste, white wine and dried basil in this quick soup.
cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
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Oxtail broth, a key ingredient to many Asian soups, is made quickly in the Instant Pot®, with all the key basic elements expected in a hearty broth.
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We all have had fried chicken and deep fried turkeys has become the thing to do lately (regardless of how many fires have forever ruined Thanksgiving). What...