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cooking.nytimes.com
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
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Make Texas caviar as an easy alternative to salsa, using black-eyed peas, bell peppers, roasted corn, and pickled jalapeños. Chowhound's guide includes four easy...
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Get Brown-Butter Pecan Pie Cupcakes Recipe from Food Network
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This is how you have a shrimp boil in the winter.
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This pasta salad recipe uses salsa, sour cream, black beans, and bell pepper to give a Mexican flair to an old favorite.
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Zesty Mexican-inspired flavors, including black beans, avocado, cilantro, and chiles, flavor a bow tie pasta salad that's sure to be a hit at your next potluck.
cooking.nytimes.com
This recipe is by Mark Bittman And Sam Sifton and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A crisp salad featuring romaine lettuce, tomatoes, and Cheddar cheese is tossed with a delightful avocado dressing.
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Chicken breasts cook up tender and flavorful when slow-cooked in this enchilada-inspired soup. Toss all the ingredients into your slow cooker and let it simmer all day long while you're at work. The scent of dinner will come wafting through before you even get through the door!
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Get Chef Stuart's Maryland Crab Soup Recipe from Food Network
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Get Apple-Pumpkin-Pecan Pie Recipe from Food Network
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A chunky and very spicy sauce with chicken makes a nice hearty topping for angel hair pasta.