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A twist on Alsatian choucroute garnie made with kielbasa, pork spareribs, and potatoes.
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This recipe is by Cathy Barrow and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sliced bananas are topped with a chocolate and hazelnut liqueur sauce in this delicious dessert crepe recipe.
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This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A garlicky olive oil and vinegar dressing graces a hearty mix of garbanzo beans and yellow bell peppers.
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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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Sharp, fragrant ginger invigorates this dish. Because it's potent and fibrous, use a sharp knife to mince it. To keep this stew tasting bright, avoid overcooking the vegetables.
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Get Quinoa Crust Pizza Recipe from Food Network
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Get Cabanal Breakfast Burrito Recipe from Food Network
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Get Turkey Sandwich Recipe from Food Network
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Get Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze Recipe from Food Network