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Appetizer-sized empanadas, or turnovers, stuffed with a curried ground pork picadillo, and baked until golden brown.
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Here's how to make classic chicken and dumplings! Start with a hearty chicken and vegetable stew, then add delicious homemade dumplings that cook up light and fluffy.
cooking.nytimes.com
This simple Chinese method for steaming fish fillets on a plate yields remarkable results If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out
cooking.nytimes.com
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken
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A delicious recipe for classic ricotta cheesecake with a blood orange marmalade topping and and almond biscotti crust.
www.delish.com
Filled and topped with fresh stone fruit, everyone's favorite handheld treat gets a summertime update.
cooking.nytimes.com
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
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Celebrate Red, White and Blue with these Blue Corn Tortilla Chip Nachos! With a creamy pepper jack cheese sauce, chicken, and pico de gallo
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Being born and raised in Nawlins I've tried so many versions of Ettoufee'. Its' like Gumbo in the fact that just about every restaurant and family has a different...
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Get New England Clam Chowder Recipe from Food Network