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Get Chicken Cacciatore Subs Recipe from Food Network
cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Get Creamy Latin Pasta Salad Recipe from Food Network
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Get Hungarian Hot Sausage and Lentil Stoup Recipe from Food Network
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pickled Herring Recipe from Food Network
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Beets and onions are marinated in an aged balsamic dressing and served on fresh spinach leaves.