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An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.
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This soy sauce-based beef stew is a traditional Korean dish that's perfect for serving on cold days.
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This rich,moist chocolate cake is easy to pack in lunches or take on a picnic,it freezes well so you could always have one on hand.This cake is great served with...
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Broccoli, cauliflower, spinach, potatoes, and cheese make this soup delicious. You eat one bowl and it'll fill you up!
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This is a spicy tomato stew from Corfu made with white fish fillets, potatoes and fresh parsley. Serve with crusty bread.
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This is a hearty combination of lentils and barley baked with carrots and onions, topped with mashed potatoes.
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A bloody good cake.
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Comfort food on a cold winter's night, cabbage simmered in chicken broth is also an age-old folk remedy for curing the common cold.
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This is an Aegean cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios.
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Mushrooms and halibut have a natural affinity for each other, and both are wonderful with a lemon-parsley butter sauce.
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Inspired by a childhood favorite, this recipe reinvents the caramel apple as a cake, with fresh, tangy chopped apples baked into a treat that's a whole lot easier to eat.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 6 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.