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cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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This shaved Brussels sprouts slaw recipe tosses thinly sliced raw Brussels sprouts with hard-boiled eggs and a tangy Dijon dressing.
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Impress your guests with two meatballs in one: a beef meatball cooked around a pork meatball simmered in a homemade tomato-based sauce. Serve over your favorite pasta.
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Get Lasagna with Turkey Sausage Recipe from Food Network
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An easy Mexican shrimp cocktail recipe. You'll need fresh shrimp, tomatoes, chipotle chiles, avocado, and cucumber for this recipe.
cooking.nytimes.com
Years ago, I found an intriguing recipe for a sauce similar to this one I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
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Get Octopus Salad Recipe from Food Network
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Spring’s first garlic is celebrated in this delicate pasta dish.
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Heirloom potato salad with a light vinaigrette.
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Get Greek Lemon Chicken Soup Recipe from Food Network
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Get Sage Creamed Corn Bruschetta with Prosciutto Recipe from Food Network
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Get Grilled Fennel with Grilled Jalapeno Sauce Recipe from Food Network