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This update on a workaday sandwich takes time and work, it’s true But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs
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This paella recipe has all the goodness (and crunch!) of the Spanish rice dish without having to shell out for the fancy pan.
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A departure from the basic rhubarb pie, this strawberry and rhubarb crumble with fresh rosemary and citrus thyme is topped with a sweet and crunchy brown sugar topping.
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Made with sweet potatoes and seasoned with ginger, nutmeg, and cayenne pepper, this creamy soup is topped with honey-roasted peanuts.
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Get Pennsylvania Dutch Shoofly Pie Recipe from Food Network
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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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This medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!
cooking.nytimes.com
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal
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Get Strawberry Shortcake Sundaes Recipe from Food Network
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Get Creamy, Garlicky Shrimp Skillet Recipe from Food Network