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cooking.nytimes.com
Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna When you make lasagna, be careful not to use up your ingredients on the first layers You should have enough for three layers here.
cooking.nytimes.com
This update on a workaday sandwich takes time and work, it’s true But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs
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Packed with vegetables and a zippy tomato broth, this chicken and rice dish is a potent change of pace.
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A simple fried cheese appetizer, as taught to me by the chefs at Nikos Turbo Service on the Greek island of Folegandros
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The French onion flavor makes this mac and cheese an upscale version of the classic, comforting dish that everyone loves.
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This South African original is similar to meatloaf, but so much better. A slightly sweet curry flavors ground beef with a milk and egg custard on top. It's delicious!
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Tender whole scallops and shrimp get a quick saute in hot, garlicky olive oil and butter before taking a brief clam juice simmer. Toss with hot pasta, bright strips of sun dried tomatoes and tangy bits of lemon zest for a refreshing entree or appetizer.
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A flavorful homemade recipe for those who like meaty, savory sauces. Serve over your favorite pasta with a tossed green salad and crusty garlic bread.
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A fast and easy recipe to make pickles out of any of your favorite vegetables.
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Get Pickled Watermelon Rinds Recipe from Food Network
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Get Monica's Chicken Pozole Recipe from Food Network