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Emmentaler and Gruyere cheeses combine with white wine, nutmeg, and garlic for a simple and delicious fondue for dipping French bread and boiled red potatoes.
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This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creamy Tomato Soup Recipe from Food Network
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This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Black Bean Soup Recipe from Food Network
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Many roast-turkey recipes call for stuffing the bird with apples. To reverse the idea-and to make a more manageable amount-this recipe fills hollowed-out apples...
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Get Striped Bass and Preserved Lemon Dressing with Grilled Carrots Recipe from Food Network
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This combines a rich, velvety pesto sauce with shrimp, mushrooms and tomatoes. It's sinfully delicious!
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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
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Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
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The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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This turkey sausage lasagna recipe is layered with tomato sauce, ricotta, and mozzarella.