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cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce Recipe from Food Network
cooking.nytimes.com
This recipe breaks the taboo of combining seafood and cheese This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together
cooking.nytimes.com
This hearty, brothy stew features popular ingredients from the Iberian Peninsula — salt cod, garlic, saffron, potatoes Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles You’ll need to soak the fish overnight to remove the salt
www.delish.com
These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
www.allrecipes.com
All the traditional ingredients for barbeque party mix are cooked in a slow cooker so you can free up the oven during your next party.
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A spicy, salty, buttery treat loaded with nuts and cereal.
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This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
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Another comfort food. Open face sloppy Joes on a great slice of corn bread (with a few additions) and a side of coleslaw. It has a bit of a Mexican flare but...
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Get Baked Nachos with Roasted Sweet Potatoes Recipe from Food Network