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cooking.nytimes.com
Swati Saha of New York uses a standard pie dish to make a savory tart of Kuri squash, mushrooms and kale, topped with grated asiago cheese to taste Not only does it make an attractive main course that holds its own at the center of the table, the rosemary-infused crust offers a pleasing burst of flavor with every bite.
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Get Roast Corn, Asparagus and Maine Crab Quesadilla Recipe from Food Network
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Get Sausage and Butternut Riggies Recipe from Food Network
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Get Ugly Christmas Sweater Pie Recipe from Food Network
cooking.nytimes.com
A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch It’s dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year
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Get Eastside Fish Fry's Famous Deep-Fried Chicken Wings Recipe from Food Network
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Get Kung Pao Chicken Recipe from Food Network
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Get Peanut Butter and Jelly Crumb Cake Recipe from Food Network
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Get Sloshed Shrimp Recipe from Food Network
cooking.nytimes.com
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika A variation on a traditional Flemish carbonnade, it’s rich and homey but still lively, with a ruddy color from the paprika The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft
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Get Double Drizzle Recipe from Food Network