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cooking.nytimes.com
Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Perfect Pumpkin Pie Recipe from Food Network
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Pesarattu is a crepe-like flatbread made with a batter made of rice and lentils.
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Get Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce Recipe from Food Network
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Home cooked comfort food of potatoes, carrots, smoked sausage, and cabbage, all simmered in beer. It's a one-pot meal that past generations always enjoyed.
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Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.
cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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This fusion barbeque sauce with East-West flavors from the Pacific Rim is quick and easy to make and will get rave reviews from guests.
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A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
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Get Citrus Ginger Crusted Tuna Loin Served with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette Recipe from Food Network
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Get Carrot Cake with Marshmallow Fluff Cream Cheese Frosting Recipe from Food Network