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cooking.nytimes.com
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
cooking.nytimes.com
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing In this recipe, adapted from the home cook Meline Toumani, they’re roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness Offer these to nibble with cocktails when you’re feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group
cooking.nytimes.com
This Carnival cake is more like a brioche, with a bitingly sweet frosting and sugared pecans for crunch Browse the baby shower section of a party supply store for the Mardi Gras king cake baby, where plastic babies are often sold by the dozen A large dried bean works too
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In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.
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A chicken chile verde recipe full of chiles, peppers, and chicken thighs; it's perfect for filling burritos or for a Cinco de Mayo party.
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Get Ham Georgia with Peach Garnish Recipe from Food Network
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Get Spice Raisin Pancakes with Rum-Raisin Cream Cheese Glaze Recipe from Food Network
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Get Mincemeat Pie Recipe from Food Network
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Get Gingerbread People in Gingerbread Hot Chocolate Tubs Recipe from Food Network