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cooking.nytimes.com
Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times “If you are making a one-pot meal and you want to put beans in it, that’s fine
cooking.nytimes.com
With the right treatment, squid (a.k.a calamari) can make a satisfying, almost meaty stew Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes
www.delish.com
Comfort food and healthy food do not have to be mutually exclusive.
cooking.nytimes.com
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
www.delish.com
Here's a quick and inventive way to use leftover turkey that gives you protein, pasta, and vegetables in one easy-to-make dish.
www.foodnetwork.com
Get Grilled Ham Steaks with Sauteed Sweet Potatoes, Corn and Caramelized Apples Recipe from Food Network
cooking.nytimes.com
This simple, fragrant soup is delicious as thick vegetable soup, not puréed It becomes a different soup altogether when you purée it, and I like both versions equally.
www.allrecipes.com
Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.
www.allrecipes.com
This Filipino porridge dish features chicken wings and rice in chicken broth seasoned with onion, ginger, and garlic.
www.chowhound.com
I taught you to make paneer in my previous post (http://hannascreation.com/how-to-make-paneer/). I want to show you how to make paneer in this post. The recipe...
www.foodnetwork.com
Get Shakshouka Recipe from Food Network
cooking.nytimes.com
Not all asparagus dishes are delicate and subtle Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.