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cooking.nytimes.com
Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness
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Get Grilled Chicken and Chorizo with Spanish-Style Marinade Recipe from Food Network
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Get Penne with Cajun Hot Links and Chipotle Shrimp Recipe from Food Network
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I love Fried Rice, and it is actually made by using left over rice it is so so simple to make. Fried rice uses leftover rice, of course, but also makes great...
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A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.