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cooking.nytimes.com
This lavish, British-style meat pie is a delicious, time-consuming project It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone
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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
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Broken fettuccine noodles simmer in a creamy, homemade turkey broth. A bit of leftover stuffing adds a thick and rich texture to this comforting soup.
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A rich stuffed poblano peppers recipe with eggs, chorizo, and black beans.
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This has been an alltime family favourite. We use the smaller buns for deck parties and the larger buns for a main meal with a large salad. Recipe can be doubled...
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Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
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This clever alternative to a breadcrumb crust uses up leftover cooked couscous.
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Ground turkey, cucumber, and mint are flavored with Thai peanut sauce in these quick and easy wraps.
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This classic pineapple upside down cake starts with an easy homemade cake made with cake flour and butter.
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Each breakfast bar is packed full of rolled oats, nuts, raisins, coconut, and almonds. The ingredients are just toasted, chilled, and cut into bars.