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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
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Get Spinach and Cheese Pillows Recipe from Food Network
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
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Classic potato and leek soup gets an update with the addition of chipotle pepper in adobo sauce in this easy vegetarian dinner recipe.
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Combined with fruit, it makes a quick dessert topping.
Ingredients: water, honey, sugar, vanilla bean
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In this one-pot meal of string beans, squash, pork, and prawns, the coconut milk adds richness and flavor.
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These boneless chicken 'wings' can be made in a microwave in just minutes. Perfect for the college student with a hankering for hot wings, but limited funds.
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This is a great recipe for your deer hunter. I'm not crazy about venison, but with this recipe, you don't taste the wild game. My father-in-law swears it's made with beef tips. Serve and see what your family thinks!!
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A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.