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cooking.nytimes.com
I’ve long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew When I saw dried heirloom hominy for sale online, I bought some I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version
www.delish.com
Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."
www.allrecipes.com
Homemade crepes rolled around a cheesy seafood filling are baked under a creamy sauce creates delightful seafood crepes perfect for brunch.
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This hearty casserole comes together quickly. Just combine prepared rice with chicken, pimientos, onion, Cheddar in an easy cream sauce. Sure tastes like more work than it is.
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Chicken broth and a can of cream of corn soup are combined with cooked chicken breast in this Chinese inspired soup flavored with sesame oil and thickened with corn starch and egg white.
www.chowhound.com
I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it's become a household favorite. I believe the restaurant version was made...
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This over-the-top foie-gras-stuffed burger with truffles was inspired by Daniel Boulud’s famous DB Burger.
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Get Pork Belly Adobo Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Dried split peas are cooked with a ham bone, carrots, onion and garlic covered in water. Season with plenty of freshly ground black pepper.
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Sometimes the best approach is the simplest one, as in this mix of chicken, mayonnaise, almonds and celery. Use herbed chicken for extra flavor.
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Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.