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cooking.nytimes.com
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
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Get Roasted Corn and Lobster Chowder Recipe from Food Network
cooking.nytimes.com
This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears, heading in a French direction It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch
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An easy chicken soup recipe with tons of flavor from sautéed chicken breasts, Italian sausage, and basil pesto, and filled with zucchini and hearty white beans.
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Get Pacific Rim Chicken Burgers with Ginger Mayonnaise Recipe from Food Network
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Get "Honey, I'm Peanuts About You!" Cake Recipe from Food Network
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Get The Mauro Family Sunday Gravy Recipe from Food Network
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Campbell's® Condensed Cream of Mushroom Soup and ranch salad dressing combine to make a perfectly seasoned sauce to serve over golden, juicy pork chops and rice.
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The duck breast with cherry chutney recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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Get SCHARFFEN BERGER Chocolate Cupcakes Recipe from Food Network