Search Results (9,757 found)
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
www.chowhound.com
Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
www.foodnetwork.com
Get Garden Risotto Recipe from Food Network
www.allrecipes.com
Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.
www.allrecipes.com
Lightly seasoned grouper is topped with a tropical mango sauce.
www.delish.com
Frying herbs like rosemary, parsley, and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.
www.allrecipes.com
This is less a version of the traditional 'chicken marsala,' than a chicken casserole with Marsala wine in it. Serve with mashed potatoes or wide egg noodles.
www.allrecipes.com
Pineapple, Spanish peanuts and lots of chopped apples are folded into whipped topping and a nice, thick cooked pineapple juice dressing. Chill for an hour and serve to twelve for dessert.
www.foodnetwork.com
Get Stewed Rabbit Recipe from Food Network