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This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
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Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
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Don't toss out the chicken bones and miscellaneous pieces like wing tips, backs, and necks. Make stock out of them; it's pure gold in the kitchen.
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When Saints' fan Melissa Smith, a.k.a. Mother Hen of ChicksintheHuddle.com, prepares tailgate food for an upcoming game, she tries to incorporate a friendly little dig at the opposing team.
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Get Simple Tomato Sauce Recipe from Food Network
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The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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Get Pheasant with Cranberry Honey Recipe from Food Network
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Get Lobster Roll Recipe from Food Network
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To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves.
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Get Turkey Sausage Patties Recipe from Food Network
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Get Chicken Stock Recipe from Food Network
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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!