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Chili, kidney and black beans are combined with habanero peppers, red pepper flakes, and heaping doses of cumin, chili powder, salsa, black pepper and more in this fiery ground beef chili.
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Simmering chunks of potato, Italian sausages and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread.
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Soaked salt cod is layered with potatoes, eggs, golden raisins, capers, and roasted red peppers, then simmered in a white wine-tomato sauce.
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Smoky bacon brings tons of flavor to this creamy pasta.
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Bigos is usually translated as “hunter’s stew” and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months’ worth of meals, so feel free to experiment with different cuts
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Spicy sausage adds a kick to typical meat sauce.
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This recipe is by R. W. Apple Jr. and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Black Bean and Ginger Dungeness Crab Recipe from Food Network
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Get Italian Meatball Meatloaf Sandwiches Recipe from Food Network
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Get Faux-toush Salad with Lavash Recipe from Food Network