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cooking.nytimes.com
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika A variation on a traditional Flemish carbonnade, it’s rich and homey but still lively, with a ruddy color from the paprika The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft
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Get Green Chicken Curry Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spiced Beef and Chicken Kabobs with Cucumber Yogurt Recipe from Food Network
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Get Slow-Cooked Beef in Red Sauce Recipe from Food Network
cooking.nytimes.com
Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness
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Get Chicken Kebabs with No-Cook Peach Chutney Recipe from Food Network
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Get Sesame Seared Salmon Salad Recipe from Food Network
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Get Blackberry-Ginger Clafouti Recipe from Food Network
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Milk, tea leaves, cardamom, cinnamon stick, peppercorns, and cloves are simmered together in this recipe for hot and spicy chai.
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Get Pigs in a Blanket with Curried "Ketchup" Recipe from Food Network
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Hearty kale is the perfect winter green to stand up to this savory sesame dressing.