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This comforting family recipe belongs to Whitney Reynolds, a New Yorker with roots in Tennessee She traditionally serves the dish of thickened turkey broth and noodle-shaped dumplings as a side at her Thanksgiving dinner, next to the roasted bird and mashed potatoes The yolk-rich noodles, rolled and cut with a knife, are dried out for some hours at room temperature
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Whole wheat dough filled with a raisin and date filling is rolled out into these sweet Indian flatbreads, or holige, pan-fried in ghee.
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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers...
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Get Mapo Tofu Recipe from Food Network
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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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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
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Get Mushroom Pilaf Recipe from Food Network
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
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These vegan chocolate cupcakes are a delicious, food-allergy-friendly treat for any party.
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A rich baked ziti Alfredo recipe with chicken and broccoli.
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Skirt steak is perfect for grilling, and is versatile enough for salads, sandwiches, kebabs, or just a stand-alone grilled steak. Taking just 15 minutes to marinate the skirt steak before grilling adds a lively and delicious union of sweet, tangy, and spicy.
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A recipe for a party mix made in the slow cooker—the only requirement is to keep stirring every 30 minutes.