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cooking.nytimes.com
Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C shallots
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Add pineapple to your summer slaw to give a bit of sweetness to the creamy mixture of cabbage, onion, and bell pepper.
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Get Bacon and Broccoli Rice Bowl Recipe from Food Network
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This meal comes together in minutes with canned soups, canned mushrooms and rice. Dried onion soup makes an easy au gratin topping.
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Get Roasted Cauliflower Recipe from Food Network
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Get Black Sea Bass and Mussels a la Nage Recipe from Food Network
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This is a really good recipe I came up with while trying to create some tasty low-carb, low-fat meals. This one made my family enjoy eating their veggies for once, and it is so easy!
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A large eggplant is hollowed out, and it's flesh is mixed with Italian sausage, garlic, bread crumbs and Parmesan cheese. The filling is then stuffed back into the shells, topped with Parmesan cheese, and baked. Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer!
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This guacamole recipe yields a creamy result thanks to the use of sour cream. The addition of prepared salsa adds extra flavor.
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We reform an "old-school," buttery grits recipe by finding the perfect balance between spinach and cheddar cheese!
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This salsa-inspired mixture of tomato, avocado, cilantro, beans, and corn makes a great potluck dip.