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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.
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At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine Toasting the cumin for the carrots and the crème fraîche is very important, but don’t worry if you can’t find all the herbs for the garnish
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Get Daube of Beef Short Ribs with Horseradish Potato Puree Recipe from Food Network
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Get Tassa's Turkey Cornucopia Burger with Paprika Aioli Recipe from Food Network
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Get Chicken and Dumpling Soup with Quinoa Recipe from Food Network
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Get Pizza with Pineapple and Ham Recipe from Food Network
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Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.
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A quick stew of vegetables, Moroccan spices, and chickpeas.