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This recipe is by Trish Hall and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hearty WINTER VEGETABLE SOUP (made with beef broth) is busy with many standard and some Asian vegetables. Use fresh vegetables whenever possible. Canned...
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This recipe is by Joanna Pruess and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
Grapes rarely get their moment in the culinary limelight, and it’s too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat’s salty drippings.
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Apple crumble pie with sliced apples, dried cranberries and currants, in a buttery crust with a brown sugar streusel topping.
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Become a gumbo pro with this quick, easy chicken gumbo recipe. Using a roasted chicken, andouille sausage, a red and yellow bell pepper, and frozen okra, you...