Search Results (3,105 found)
cooking.nytimes.com
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
www.chowhound.com
A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd.
www.foodnetwork.com
Get Spiced Beef and Chicken Kabobs with Cucumber Yogurt Recipe from Food Network
www.foodnetwork.com
Get Not Yo Mama's Muffuletta Recipe from Food Network
www.foodnetwork.com
Get Chunky Eggplant Bruschetta Recipe from Food Network
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 1 hour, plus 3 days’ pickling. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This dish is a wonderful easy dish, made in foil pouches in the oven or grill, or even just a casserole dish. NOTE: If you want, you can use parchment pouches...
www.delish.com
Layers of black beans and cheese make this enchilada bake your new favorite.