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cooking.nytimes.com
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
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There are about a million kinds of chicken salad, and this is my favorite.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple, rich dish from Chef Tom Colicchio.
www.allrecipes.com
Cubes of processed cheese are stirred into slices of sausage and potatoes cooked in chicken broth to create a thick soup which is thinned to the desired consistency with evaporated milk.
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Mix up weeknight dinner with this delicious alternative your family will love.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Heavy on flavor and light on calories, these tasty meatballs are made with lean ground pork or chicken.
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This silky potato soup is perked up with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.
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Get Couscous With Pine Nuts and Mint Recipe from Food Network
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Get Risotto Milanese Recipe from Food Network
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Get Sage, Sausage and Apple Dressing Recipe from Food Network