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cooking.nytimes.com
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most
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Chef John's savory sausage and milk gravy is just right for biscuits, fried chicken, and country-fried steak.
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Rustic, hearty, thick bread soup with onions, chard, mushrooms, thick Italian or French loaf bread, and Parmesan.
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Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.
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This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.
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A soft rice porridge flavored with chicken, ginger, and garlic, this Filipino-style congee, known as lugaw, is an all-time comfort food.
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Get Chorizo Nachos Recipe from Food Network
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Get Donatelli's - Meat Sauce Recipe Recipe from Food Network
cooking.nytimes.com
This recipe is by David Tanis and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cornbread Stuffing with Herb Butter Recipe from Food Network
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This easy Chinese egg drop soup is ready in less than 15 minutes and tastes just like the soup at your favorite Chinese restaurant! It's made with eggs, ginger, green onions, and mushrooms.
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Caramelized onions and Gorgonzola cheese are the toppings for this pizza made with refrigerated pizza dough.