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This vegan taco soup made with rice, black beans, and homemade taco seasoning is a great way to use up leftovers and can be varied to taste.
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This was passed on by a German friend and although it was wonderful, it was labor intensive. I have tried to make it a bit easier and absolutely love this dish...
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These deviled eggs are devilishly different: first of all, they are green - made with avocado - and topped with hot, pickled garlic cloves.
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Chef John's recipe for shrimp and vegetable couscous is quick, easy, and very versatile.
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Get Goat Cheese Pear Salad Recipe from Food Network
cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
cooking.nytimes.com
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
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This recipe is by Molly O'Neill and takes About 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Buckwheat Soup with Porcini, Beef and Kale Recipe from Food Network
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dish is simple and really delicious for any night of the week. goes well with any pasta or pasta salad and a nice piece of italian bread. For best results...
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Recipe for Art Smith's Margherita Pizza, as seen in the Summer 2007 issue of 'O at Home.'