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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a big, comforting soup — nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors Serve it to hungry houseguests and children for lunch or dinner.
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This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy
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Bacon is baked in a Panasonic CIO and stuffed into pita bread with eggs, sausage, and tzatziki sauce to make this Greek-inspired breakfast.
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This quick and easy chicken taco soup with frozen corn and fire-roasted tomatoes will be ready in about 15 minutes.
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Get Mediterranean Cod Packets Recipe from Food Network
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Get Chargrilled Salmon Relish Recipe from Food Network
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Get Parmesan Arugula Dumplings Recipe from Food Network
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Get Fried Calamari Recipe from Food Network
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Get Mexican Chorizo and Sweet Potato Soup Recipe from Food Network
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Get Chianti Marinated Beef Stew Recipe from Food Network