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My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!
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This maque choux recipe is a classic Cajun version of succotash, brimming with fresh summer corn and vegetables.
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Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, and onion yielding succulent results.
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Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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Get Blair Beans and Rice Recipe from Food Network
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Get 25-Minute Cod with Lentils Recipe from Food Network
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Get Meatloaf Recipe from Food Network
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Get Quiche Lorraine Recipe from Food Network
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While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person
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A creamy squash soup with apples and sweet potatoes is seasoned for cool weather with brown sugar and Chinese five-spice powder.
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Get Shrimp Salad BLTs with Homemade Tarragon Mayonnaise Recipe from Food Network