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cooking.nytimes.com
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
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Get Corncakes with Country Ham Scramble and Red-Eye Gravy Recipe from Food Network
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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A top round steak is seasoned with cracked pepper, seared in butter, then served with an exquisite brandy cream sauce.
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Green seedless grapes are cooked and thickened with cornstarch, poured into a graham cracker crust and topped with sour cream.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The whole family will enjoy these easy, tasty pork fajitas that quickly cook onion and green bell pepper, then add fully cooked shredded pork.
cooking.nytimes.com
Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs
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This tsoureki recipe, a sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter.
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This chicken Parmesan sandwich is crunchy, juicy, and blanketed with plenty of rich tomato sauce and melty mozzarella cheese. Best of all, it's easy to make at...
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Get Taco Cones Recipe from Food Network