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This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston You can find similar ones served all over South Texas, often served with rice and refried beans I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper
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A German chocolate cake recipe made with layers of sweet chocolate cake, toasted coconut, and nuts topped with a light vanilla buttercream.
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This recipe is adapted from Samui Institute of Culinary Arts in Thailand, Koh Samui island
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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.
cooking.nytimes.com
Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry) Eating it — salty and rich, buttoned with sweetness — will occasion thoughts of a coming walk or a nap on the couch with the dog
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Get Clams Casino Pizza Recipe from Food Network
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Get Parker's Beef Stew Recipe from Food Network
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Get London Broil With Onion Marmalade Recipe from Food Network
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Get Nectarine-Raspberry Slab Pie Recipe from Food Network