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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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The classic Mexican comfort-food dish from Chef Deborah Schneider.
cooking.nytimes.com
High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
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Laden with pine nuts, currants, and beer!
cooking.nytimes.com
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.
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Get Creamy Jalapeno Popper Macaroni and Cheese Recipe from Food Network
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Get Olive Oil Sorbetto with Berries and Balsamic Recipe from Food Network
www.allrecipes.com
Cherry tomatoes are stuffed with a creamy blend of shrimp, horseradish, and cream cheese.
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I created this simple carrot, apple and raisin salad with crunchy almonds during Hurricane Isabel in 2003. It's nutritious, doesn't require refrigeration, and is vegan.
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Soy sauce, lemon juice, and mustard combine in this family steak marinade.
www.delish.com
John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up at his local supermarket.
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Get Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette Recipe from Food Network