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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a big, comforting soup — nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors Serve it to hungry houseguests and children for lunch or dinner.
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This recipe makes four composed salads that are delicious and fun to make. Lettuce is piled on each plate, then tomatoes and green onions are sprinkled on. Next come the yummy slices of grilled chicken and a handful of tortilla 'crispies.' Finish with a zesty Italian dressing.
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Get Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe from Food Network
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Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!
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For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
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A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
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Get Mambo Chicken with Mango Salsa Recipe from Food Network
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Get Lionfish with Mango Sweet Pepper Salsa Recipe from Food Network
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Get Chianti Marinated Beef Stew Recipe from Food Network
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Get Watercress, Chayote, Papaya, and Avocado Salad Recipe from Food Network
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Get Mexican Chorizo and Turkey Chili Recipe from Food Network