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cooking.nytimes.com
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
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Love stuffed peppers but hate the grain? Try this low-carb, keto-friendly makeover casserole with riced cauliflower, tomatoes, and Cheddar.
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Pantry ingredients come to the rescue when you want to fix a quick meal of sloppy joes that the kids will love. Serve the thick, smoky filling on buns.
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A red wine and fresh rosemary sauce compliments a perfectly pan-seared t-bone in this romantic dinner for two.
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Get Salisbury Steak Recipe from Food Network
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A package of onion soup mix flavors the tomato broth in which six different vegetables are combined with shredded cabbage in this fat free, low-calorie soup.
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This wild mushroom and beef stir-fry recipe uses leeks, flank steak, and a variety of wild mushrooms.
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Beef tri-tip roast made in the slow cooker is very easy to put together using garlic, beef bouillon, and onion for a warm and comforting meal.
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Mussels have three things going for them: Theyre cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawbackthe tedious chore of scrubbing and debearding.
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An easy shepherd's pie made with lean ground beef has a light but flavorful layer of creamy mashed potatoes on top.
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Rich, tender ribs complemented by a fresh, slightly bitter salad.