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Get Fleur de Sel Melon Soup with Chamomile Sorbet Recipe from Food Network
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Get Stuffed Figs in a Blanket Recipe from Food Network
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A hearty, healthy soup recipe with napa cabbage, white miso, dried shiitake mushrooms, and Japanese udon noodles.
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Mexican food often makes great use of unusual cuts (think tongue or tripe tacos), so why not make carnitas from the meat of a lamb's head and tail? This Barbecued...
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Studded with rum-soaked raisins, Chef John's Hot Cross Buns are made the traditional way with the cross baked in, not applied afterwards.
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These Stuffed Bell Peppers are such a classic. They're made with a mix of ground beef, rice, onions, tomatoes, and spices. No need to pre-cook the filling — just stuff, bake, and serve!
cooking.nytimes.com
This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce In Amara, a city near Basra in southern Iraq, the dish is called "mahshi" or "stuffed" in Arabic It is traditionally made by stuffing Swiss chard leaves with beets, onions and sometimes meat
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Get Tagliatelle con Vongole Recipe from Food Network