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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet and sour red cabbage, cooked with bacon, apples, onions, and roasted chestnuts. Great holiday side!
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Cheesy grilled eggplant sits on top of a bed of homemade smoky grilled tomato sauce for an eggplant Parmesan dish like no other, making a perfect summer side or vegetarian main.
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If youre a dark-meat fan, try boneless chicken thighs here in place of the breasts. Theyre just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.
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Get Quick Sweet-and-Sour Pickle Spears Recipe from Food Network
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Brown rice is tossed with endive and onion to make this filling salad. Add your favorite fruit for variety.
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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
cooking.nytimes.com
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable It's at its most appealing served warm, with the cheese still a little gooey
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This flan's signature ingredients are condensed and evaporated milk and almond extract.
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This versatile and delicious sweet creamed corn recipe may be served as a creamy side dish, or topped with bread crumbs and baked into a hot casserole.
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This recipe makes 2 pies. A gelatinous topping made with cornstarch and strawberry flavored gelatin is poured over fresh strawberries. Serve with whipped cream.
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Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India.