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This recipe is by Regina Schrambling and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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I've been making variations of this dish for a long time. Similar recipes are seen in books about Mexican home cooking but are rarely served in restaurants. Take...
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A chili that is sure to warm you up from the inside! I like to serve my chili with a peanut butter sandwich.
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Get a little Greek this week with these zesty fully-loaded pita breads.
cooking.nytimes.com
This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
cooking.nytimes.com
Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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Get Cold Chicken Curry with Toasted Almonds and Crystallized Ginger Recipe from Food Network
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Get Grilled Cheese-Stuffed Chile Tacos Recipe from Food Network
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Get Mango Tart with Tequila-Lime Glaze Recipe from Food Network
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