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Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
www.allrecipes.com
Swiss chard is cooked with caramelized onion and served on a warmed corn tortilla with queso fresco and salsa.
www.allrecipes.com
Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
www.allrecipes.com
People sometimes say this creamy, cheesy pepper spread is too spicy, but then they keep eating it. Naturally, you can adjust the heat for personal tastes.
cooking.nytimes.com
This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables.
www.allrecipes.com
Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew.
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These flavorful Korean-style short ribs have an Asian pear-spiked marinade.
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Broken fettuccine noodles simmer in a creamy, homemade turkey broth. A bit of leftover stuffing adds a thick and rich texture to this comforting soup.
www.chowhound.com
This has been an alltime family favourite. We use the smaller buns for deck parties and the larger buns for a main meal with a large salad. Recipe can be doubled...
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This sandwich is a tasty way to serve Italian sausages. It is a Friday night regular for my family.
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The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
www.delish.com
This easy recipe fuses walnuts, lentils, and pasta the perfect combination for a cool-weather dinner.