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This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
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Savory and hearty, this soup will make you crave for more!
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This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
cooking.nytimes.com
This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy ‘‘I usually like to make it pretty obnoxious when it comes to the fish sauce,’’ Watson told us So we add it to taste, a tablespoon or so at a time
www.delish.com
Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.
www.delish.com
Home cooks can easily replicate the sous-vide technique by simmering the steaks in a resealable plastic freezer bag at a low temperature.
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This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.
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Stir-fried rice noodles with chicken, cabbage and carrots. It will remind you of Island Fiestas!
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Quail cooked in savory spices with vegetables in a tagine for a change from the usual.
www.chowhound.com
I just started cooking Vegan meals and I am also allergic to soy, so it is very hard for me to cook nutritious, Vegan meals that have enough protein, fiber and...
cooking.nytimes.com
This recipe is by Maura Egan and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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