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cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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This satisfying dish fuses the classic Latin combination of rice and beans with the sausages and bread-crumb topping of cassoulet, the much-loved French casserole.
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Get Penne Pasta with Sausage and Cheesy Garlic Bread Recipe from Food Network
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Get Round and Round Pasta Recipe from Food Network
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Get Chicken Sausage, Pepper and Onion Pasta Fake-Bake Recipe from Food Network
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Get Chorizo Quesadillas with Easy Homemade Salsa Recipe from Food Network
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Get Veggie So Low Mein Recipe from Food Network
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A classic har gow shrimp dumplings recipe.
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Midtown Lunch's Zach Brooks adores this sweet-spicy Chinese-American restaurant staple. The version here is lighter than take-out because the chicken is only lightly coated in cornstarch and is pan-fried rather than deep-fried.
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This Asian-inspired pasta salad, made with thick Chinese noodles, is seasoned with toasted sesame seeds and has a tangy sweet-and-sour dressing designed to cool you off on a hot day. Red bell peppers, carrots, and zucchini give it bright colors.
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Green vegetablesbroccoli, snow peas and celeryare the main focus of this stir-fry.