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How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! Use a food chopper to minimize prep time.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Making your own homemade ranch dressing is EASY! All you need is buttermilk, mayo, some spices and fresh herbs. So much better than store bought!
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The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
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Get Lomo Saltado Recipe from Food Network
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Get Shrimp and Grits Recipe from Food Network
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Get Rock Shrimp Burgers with Wasabi Mayo Recipe from Food Network
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Get Baked Clams Oreganata Recipe from Food Network
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You can use a variety of grains in this salad I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur The mixture makes a robust main-dish salad for summer.
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Get Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise Recipe from Food Network
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Get Herbed Spaetzle Recipe from Food Network
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Get Vegan Sunflower Seed Tuna Salad Recipe from Food Network