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Get Cabbage Roll Phyllo Pockets Recipe from Food Network
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This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears, heading in a French direction It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch
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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in The combination, with the savory lentils, is a winner.
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!
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This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Acorn Squash Agrodolce Recipe from Food Network
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Get Lobster Mousse Puff Pastry Bouchees Recipe from Food Network
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Spinach, chicken and pasta are smothered in a glorious creamy pesto sauce.
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Get Mixed Berries with Limoncello Recipe from Food Network