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This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a great simple tomato based cream sauce with scallops, tomatoes, cream and vegetables. If you are not found of scallops, a nice white fish like cod...
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Get Slow Cooker Corned Beef and Cabbage Recipe from Food Network
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Get Tuna Tostadas With Chile Mayonnaise Recipe from Food Network
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Get Quinoa and Vegetable Stuffed Peppers Recipe from Food Network
cooking.nytimes.com
Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
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This wonderful shrimp scampi recipe is served with penne pasta, tomatoes, and roasted asparagus. Everything is cooked simultaneously, so its on the table in very little time.
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A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
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Get Roasted Moroccan-Style Vegetables Recipe from Food Network