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Fresh cilantro and parsley make this stew beautiful and delicious. Fish and bowtie pasta are added to a brightly seasoned stock of tomatoes, cinnamon, paprika, and Worcestershire sauce. Ready in minutes.
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Get Low-Fat Clam Chowder Recipe from Food Network
cooking.nytimes.com
Leah Chase, the chef and owner of Dooky Chase in New Orleans, gave an interview to Matt Lee and Ted Lee of The Times back in 2000 It was about her gumbo, which is brackish and silky and delicious, and for which she offered a recipe Ms
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A rich, long-simmered homemade beef stock is the base of this cabbage soup. It's an Ashkenazi Jewish recipe that is flavored with sweet paprika and fresh dill.
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Get Partridges with Cabbage Recipe from Food Network
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These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
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Brown sugar, chili powder and paprika are augmented by a subtle array of spices in this beef brisket rub with a flavor the size of Texas. Rub into beef at least 2 hours before cooking.
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An easy way to add flavor to smoked or grilled meat.
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"My parents are Ecuadoran," Garces says, "so I find myself adding Latin American ingredients to everything I cook." His take on green bean casserole is a vibrant medley of beans tossed with oranges, dates, and almonds plus a sprinkle of his secret
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Get Perfect Pinto Beans Recipe from Food Network
www.simplyrecipes.com
Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.