Search Results (13,125 found)
www.foodnetwork.com
Get Shrimp with Cocktail Sauce Recipe from Food Network
cooking.nytimes.com
With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase ripe summer berries It is a bit more demanding to make than many other galettes, but you can do it in stages, making the dough, the compote and the frangipane a few days ahead, then bake on the same day as you plan to serve it so the pastry stays delightfully crisp And if you miss strawberry season, make this with raspberries, blackberries or blueberries, adjusting the sugar in the compote to match the sweetness of the fruit (taste and add more sugar for sour fruit, less sugar for sweeter fruit). 
www.foodnetwork.com
Get Crunchy 3-Cabbage Slaw Recipe from Food Network
www.foodnetwork.com
Get Crunchy 3-Cabbage Slaw Recipe from Food Network
www.allrecipes.com
Put leftover turkey to good use with this recipe for turkey stock.
www.allrecipes.com
You'll love raw Brussels sprouts once you try them in a salad with cranberries, nuts, seeds, and apples in a light vinaigrette.
www.allrecipes.com
Red and green bell peppers, red potatoes, corn and kielbasa swim in a creamy base in this easy, thick chowder.
www.allrecipes.com
Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
www.allrecipes.com
These crunchy lettuce-wrapped appetizers are packed with fried rice vermicelli fritters, crispy roasted Peking duck, and Chinese mushrooms.
www.allrecipes.com
This recipe is and outstanding way to use acorn squash both for the homemade gnocchi and the delicious Parmesan-sage sauce.
cooking.nytimes.com
One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me If I added smoked salmon to the matzo brei, I’d end up with a heartier twist on another Jewish staple: lox, eggs and onions.
cooking.nytimes.com
These homemade ravioli are simple to make but add a wow factor to the holiday table And they can be made ahead and frozen, and cooked up in minutes on the day Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.