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cooking.nytimes.com
This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make-your-own mini pizzas made with English muffins are a fun meal for birthday parties or afternoon snacks.
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In this vegetarian soup recipe, sweet summer corn is balanced with the smoky flavor of chipotle chiles.
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Looking for an easy-to-make dish that's loaded with flavor?  Try this family-pleasing dish that mixes picante sauce, brown sugar, and mustard to make a savory sauce for moist and juicy baked chicken.
cooking.nytimes.com
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
cooking.nytimes.com
This pancake is similar to a recipe that ran in The Times in 1966 called David Eyre’s pancake, named for a man whose fame seems to rest mainly on this tasty invention Here, in addition to the corn kernels I wanted to use up, I stirred in some cornmeal to highlight the corn factor Because cornmeal can make things heavy and I feared the pancake might become too dense, I increased the number of eggs in the batter to help it rise and puff
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These boneless pork chops are topped with a garlicky mushroom sauce--a great restaurant-worthy dinner.
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Beef ribs are boiled, then roasted in a tangy garlic and red wine sauce. The most unbelievable, easy to make beef ribs ever, man.
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A hearty, healthy and zesty vegetarian soup! However, if you like meat in your soup change the vegetable broth to chicken broth and throw in some cut up chicken.
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The filling for these deviled eggs goes beyond the traditional flavor with the additions of horseradish sauce, curry powder, and poppy seeds.
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Spicy steamed mussels in white wine and tomato juice.
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Get Grilled Chicken with Alabama White BBQ Sauce Recipe from Food Network