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These hearty Belgian inspired short ribs get their unique flavor from the sweetness of Blue Moon’s Winter Abbey Ale and some nice spice from Blue Moon’s Harvest...
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Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer Wait until the caponata is finished before toasting the bread (The New York Times)
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Get Chunky Puttanesca Crostini Recipe from Food Network
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
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Get Antipasto with Red Pepper Tapenade Recipe from Food Network
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Get Rigatoni and Meatballs Recipe from Food Network
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This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.
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The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it
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This vegetarian Benedict recipe tops crusty bread with sautéed asparagus and leeks, poached eggs, and a simple, tangy chèvre-Dijon sauce.
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Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.
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Get White-Bean Soup Shooters with Bacon Recipe from Food Network