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cooking.nytimes.com
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009 The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled The end result is a refreshing soup, full of flavor.
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This baked chicken Parmesan can be served with fresh salad or over hot spaghetti with extra marinara sauce.
cooking.nytimes.com
I don’t know of a better way to turn 3 pounds of pork shoulder into dinner Or a dinner party Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas
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Bet you can't eat just one helping!
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This is a one-pot meal, which rewards highly for the effort you put into making it properly. I think the main challenge is cooking the rice to a perfect al dente...
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Get S'mores Cheesecake Bars Recipe from Food Network
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Get Pickled Blackberry Cocktail Recipe from Food Network
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This grainy mustard potato salad is a delicious side for steak, pork, or chicken.
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A traditional potato soup in honor of St. Patrick's Day with a twist; a tangy blue cheese topper.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This salad is all the fun of a taco without any of the carbs. 
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Get Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad Recipe from Food Network