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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This truffle bruschetta recipe involves topping baguette slices with a truffle-cream cheese sauce loaded with mushrooms that will certainly impress your guests.
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These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
cooking.nytimes.com
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china
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This is a quick, easy, and inexpensive dish that my family loves. Alternating layers of mashed potatoes and ground beef with peppers.
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With only a few ingredients, these Asian tacos pack a punch of flavor.
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This salad has it all: cooked ham, fresh grapes, Cheddar cheese, and a rich dill dressing. Use your favorite pasta shape to make this salad your own.
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José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón.
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Get Kona Coffee BBQ Shrimp and Coconut Grits Recipe from Food Network
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Beef Stroganoff is a family favorite. This healthier version features light sour cream and less butter. Served with whole wheat noodles, this dish will become a new classic.
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Get Quinoa and Salmon Croquettes Recipe from Food Network