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In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”
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Get Arancini di Riso Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this one-pan Thanksgiving turkey and stuffing recipe, a spaatchcocked turkey and butternut squash stuffing roast in less than 2 hours.
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Get Mozzarella Sticks Recipe from Food Network
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Get Spring Green Risotto Recipe from Food Network
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Get Spring Green Risotto Recipe from Food Network
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Get Spring Green Risotto Recipe from Food Network
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This vegan taco soup made in a slow cooker features a medley of beans, corn, and vegetables that will please even the pickiest eater.
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Get Rib-Eye Steak with Caponata Recipe from Food Network
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This pressure cooker vegan black bean chili recipe is a quick-cooking chili with black beans, red bell peppers, red onions, chipotle, and spices.