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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more
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A creamy dip made with sour cream and mayo packed with chunky olives and lemon juice.
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Get Garlic Ravioli with Parsley Garlic Sauce Recipe from Food Network
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Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
cooking.nytimes.com
This simple dish from Pierre Franey is light and delicious It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood The bread crumbs added at the end provide excellent texture.
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This easy and fun jalapeno popper spread appetizer will delight your guests at the next party. We've made this version healthier by using light mayonnaise and cream cheese.
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This dish demonstrates the affinity between shrimp and Heinz tomato ketchup.
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This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.
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Mashed russet potatoes mixed with a purée of parsley and green onions.