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cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network
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Get Pasta Puttanesca Recipe from Food Network
www.allrecipes.com
Greek yogurts lends a creamy tanginess to this spinach and artichoke dip with Asiago, fontina, and cream cheeses.
cooking.nytimes.com
This recipe is by Glenn Collins and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Venison meatloaf contains a layer of sharp Cheddar cheese and succulent morel mushrooms in this gourmet dish. A topping of barbeque sauce and bacon slices keeps the loaf moist.
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Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.
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Get Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar Recipe from Food Network
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My brother, the real family chef, taught me how to make this incredibly easy and delicious dish in less than ten minutes. Perfect for the dirt-poor college student...
Ingredients: black beans, cheese, chili, onion
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Get Grilled Watermelon and Prawns Recipe from Food Network