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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Osso Buco Stew with Spicy Polenta Recipe from Food Network
cooking.nytimes.com
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
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Get Tomato Crostini with Whipped Feta Recipe from Food Network
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Get Ajiaco (Colombian Chicken, Potato and Corn Soup) Recipe from Food Network
cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
www.allrecipes.com
Soy burger-style crumbles, tomatoes, rice, vegetarian refried beans, cheese, and taco seasonings all layered on top of flour tortillas and baked. A tasty vegetarian treat that will send even the meat lovers running back for more!
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Get Wancheese Fisherman's Risotto Recipe from Food Network
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Smoky, spicy andouille sausage, chicken thighs, and shrimp cook up in a rice and vegetable mixture for a crowd-pleasing one-pot meal.
cooking.nytimes.com
Wondering what else you can do with the cabbage and winter squash in that box of delivered produce Here’s a meal in a bowl, perfect for a cold winter night.
www.delish.com
Grilled squid and green tomatoes are paired together in this wonderful, flavorful salad, which gets a final addition of a fantastic sesame-lime dressing.