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With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. Fresh chives impart a gentle onion flavor to our country-style chicken and dumplings.
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This Italian-inspired chili is packed with spicy turkey sausage and leafy kale for a tomato-y chili.
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Get Chilaquiles with Roasted Tomatillo Salsa Recipe from Food Network
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Get Halibut with Endive and Gremolata Recipe from Food Network
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Get Nachos Blanco with Roasted Jalapeno Salsa Recipe from Food Network
cooking.nytimes.com
When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California
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Serve this creamy and comforting tomato soup with a grilled cheese for the ultimate cozy meal.
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Get Tex Mex Butternut Squash Soup Recipe from Food Network
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A touch of ginger adds a surprising, yet subtle balance to the creamy tang of goat cheese and the briny sweetness of shrimp in this lovely risotto dish.
cooking.nytimes.com
A couple of things to consider when making tamales, a staple at Christmas time in Mexican households and for special occasions First, think of assembling tamales like making crepes: The first one or two never work, but they help you become comfortable with the process Second, don’t be tempted to overfill the tamales; a couple of good tablespoons of filling will do it