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It's nice to come home to a big pot of Manhattan-style clam chowder, with tomatoes, potatoes, and bacon, that's been slow-cooking all day.
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The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings.
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Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!
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Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
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Paula Wolfert visited the kitchens of Dar Yacout, where the cooks still use charcoal fires to make dishes like lush and smoky roasted-eggplant salad.
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This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Orzo Salad Recipe from Food Network
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Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.
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A country Jewish recipe to be served at Passover.
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Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavours...