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Traditionally made with lamb, this vegetarian version of kibbeh from Ana Sortun explodes with flavor.
cooking.nytimes.com
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle
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Get Paccheri Pasta with Cauliflower and Spinach Recipe from Food Network
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This recipe is by Molly O'Neill and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Jammin' Salmon Burgers Recipe from Food Network
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In this chicken chile verde recipe, a whole chicken is cooked in a slow cooker with tomatillos, poblanos, and jalapeño.
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This Italian-inspired sausage and kale soup with cannellini beans and potatoes is similar to the Tuscan soup at a popular chain restaurant.
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This wonderful dish is a medley of meat and vegetable flavors.
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This pommes de terre Lorette recipe is a classic French side dish made of Duchess potatoes and choux pastry dough.
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This Instant Pot(R) chile verde is loaded with tender chunks of pork shoulder, sauteed tomatillos and jalapenos, and fresh, citrusy cilantro.
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Get Steak Tips Recipe from Food Network
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Get Zucchini Ribbon Pasta Recipe from Food Network