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cooking.nytimes.com
Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell’s excellent home-cooking manifesto, “Twelve Recipes,” published in 2014 by HarperCollins There are two steps to the process, which as Mr Peternell points out can lead to endless improvisation
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Get French Onion Soup Recipe from Food Network
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A tangy, spicy Spanish tomato sauce.
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This creamy Instant Pot® potato soup has a salty, smoky taste from smoked bacon, and can be customized with assorted toppings.
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An easy vegan recipe for Indian chickpea curry with spinach. You will need onion, ginger, tomatoes, cilantro, cumin, coriander, and paprika.
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Get Cauliflower Fried Rice Recipe from Food Network
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Get Squash and Chickpea Moroccan Stew Recipe from Food Network
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An easy side dish brightened with crunchy fennel and fresh dill.
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Using beef borscht as his inspiration, Chef John gets rich flavor in these slow-braised beef short ribs.
cooking.nytimes.com
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
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In this classic pork barbecue dish, Korean red chile paste is the star.
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Get Penne with Meaty Ragu Recipe from Food Network