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In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Take your favorite frozen dumplings to the next level by simmering them in this ultra-satisfying wonton soup with snow peas, miso, and tofu.
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Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network
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Sirloin roast seasoned with salt, pepper, paprika and garlic, slow cooked in beef stock over Yukon Gold potatoes, onions and carrots.
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Get Microwave Ginger-Soy Flounder with Snow Peas Recipe from Food Network
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A pinch of white sugar takes the edge off this quick-fix salsa, prepared with canned tomatoes and fresh, crunchy vegetables.
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Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad.
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Get Mediterranean Pasta Salad Recipe from Food Network
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Get Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots Recipe from Food Network
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Get Baked Halibut with Wine and Herbs Recipe from Food Network
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Get Pumpkin-Crust Halloween Pizza Recipe from Food Network
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This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it's ready for a summer picnic!