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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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O.K., this is a little bit of a project, but not too taxing for an adventurous home cook How about making your own pâté for the holidays Ask the butcher to grind three-fourths of the meat medium, and one-fourth very coarse
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Grilled salmon with plenty of lemon is topped with a creamy garlic sauce in this dinner perfect for summer nights.
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Get Sweet n "Saur" Cabbage Soup Recipe from Food Network
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The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish!
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Get Black Bass with Piperade and Polenta Recipe from Food Network
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They say the key to a good Cuban sandwich is soft bread. If you don't have a panini press, make your sandwich in a pan on the stove, using the lid for a press.
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Lentils and curry flavors go together beautifully This pâté tends to be dry if you overcook it, so remove it from the oven when it’s just set, before the top cracks.
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Get Ropa Vieja Recipe from Food Network
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With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. Fresh chives impart a gentle onion flavor to our country-style chicken and dumplings.
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Get Chicken and Rice Soup Recipe from Food Network