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This recipe yields a pot of chicken noodle soup with a Hawaiian spin delivered by bean thread noodles and fish sauce.
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This recipe is by Mark Bittman and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!
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Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
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Bigos is usually translated as “hunter’s stew” and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months’ worth of meals, so feel free to experiment with different cuts
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Spicy sausage adds a kick to typical meat sauce.
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A simple blend of just a few delicious ingredients, this dish delivers serious flavor. It makes a great presentation when you use unusual varieties of eggplant...
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Get Turkish Borek Recipe from Food Network
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This creamy, dreamy, bacon-y mac kicks Kraft to the curb.
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Wild rice mix and sausage form the foundation of a dressing that's sure to become a family tradition.
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This traditional Turkish dish features chicken coated with tomato paste and roasted with vegetables.
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Get Stuffed Veal Chops Recipe from Food Network