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cooking.nytimes.com
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal It’s a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can’t find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes
cooking.nytimes.com
The combination of white rice and black beans is a Cuban staple Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí
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Get Breaded Pork Chops with Warm Apple-Cabbage Slaw Recipe from Food Network
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Simply toss your favorite frozen potstickers into this hearty pot of cabbage, ham, sherry, and ginger to witness the magic of dumpling soup!
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Get Apricot-Glazed Chicken with Spring Vegetables Recipe from Food Network
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Chicken breasts cook with baby potatoes and red bell pepper with lots of lemon and olive oil for a Mediterranean-inspired dish you'll love to serve to family or company.
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Get Kale and Artichoke Chicken Casserole Recipe from Food Network
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Get Buffalo Zucchini Fries Recipe from Food Network
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Get Chicken Cutlet Sandwich Recipe from Food Network
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Get Steak Fried Rice Recipe from Food Network
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Get Zucchini and Goat Cheese Tart Recipe from Food Network
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Get Chocolate-Hazelnut Babka French Toast with Caramelized Bananas Recipe from Food Network