Search Results (3,246 found)
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Cooked chicken breast is combined with canned white beans, green chilies, onion and garlic in this chicken stock based chili seasoned with oregano, cumin and cayenne pepper. Serve with grated jack cheese.
cooking.nytimes.com
To streamline operations in the pastry kitchen at Diner in Williamsburg, Brooklyn, the restaurant’s pastry chef, Avery Wittkamp, devised an enormous solution, which can be easily adopted by home cooks She bakes this pie in a 10-inch springform pan, using a thicker, stretchable crust that can line the deep sides; it stays in place even when the pie is unmolded Impressively, the tall bark-brown crust rises over a filling as wide, majestic and mahogany-brown as a redwood tree
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Get Winter Minestrone Recipe from Food Network
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This hearty vegetable stew gets its heft from toothsome beans and rich butternut squash.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This stew is a one pot meal that is brimming with savoriness. Pure comfort food.
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Indian tacos of homemade fry bread topped with chili, cheese, lettuce, and tomato are a favourite at Aboriginal Pow Wows all summer long.
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Tri-colored rotini pasta is tossed with corn, black beans, Mexican cheese, and red bell peppers for a colorful and tasty pasta salad perfect for picnics.
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This is a simple and filling dish that's easy to prepare. Let the oven do all the work for you. I like to use spirals for the pasta.