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Get Colorful Coleslaw Recipe from Food Network
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This recipe is by Jacques Pepin and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Cabbage Salad Recipe from Food Network
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It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
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Quinoa is tossed with steamed vegetables in a light vinaigrette in this quick and easy recipe for quinoa salad.
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This creamy tomato basil soup is hearty enough to be a meal on its own.
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Home cooked comfort food of potatoes, carrots, smoked sausage, and cabbage, all simmered in beer. It's a one-pot meal that past generations always enjoyed.
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Slightly unusual, the sweet strawberries and licorice-flavored fennel in this dessert complement each other perfectly, and the addition of fresh vanilla bean adds depth and dimension to the dish.
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The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process
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This is a mouthwatering tender roast with vegetables and a great gravy. It slow-cooks for hours, so you can be straightening up the house while it simmers.
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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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Save time by using 1/2 cup of thick Greek-style yogurt instead of draining regular whole-milk yogurt.