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This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious version of the popular after-Thanksgiving casserole rises above its humble origins as a way to use leftovers by including heavy cream and fresh mushrooms. It's topped with Parmesan cheese and crunchy almonds.
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This is a chunky soup with potato, green chilies, and chopped onions in a chicken broth flavored with oregano and cumin and thickened with heavy cream. Serve with grated jack cheese and tortilla strips.
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Chicken wings basted with an orange-soy-ginger sauce are served with a mango-orange dipping sauce.
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This recipe is delicious for dinner tonight and even better as leftovers the next day, just ask Tyler Florence, the author of this recipe.
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Get Shrimp Scampi with Garlic Toasts Recipe from Food Network
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Get Slow-Cooker Pork Tacos Recipe from Food Network
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Use your Instant Pot(R) to combine the best of both worlds with this recipe for risotto and shrimp scampi.
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So a couple days ago, my friend Son taught me how to make traditional Vietnamese marinade and dipping sauce. Naturally, I had to muck with the idiom a little...
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A rub of cayenne pepper, paprika, and garlic gives a traditional roast some spice.
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A creamy squash soup with apples and sweet potatoes is seasoned for cool weather with brown sugar and Chinese five-spice powder.
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Get Chestnut Soup With Fried Parsley Recipe from Food Network