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This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This beautiful red rice with spices and tomato sauce, easily made in an Instant Pot(R), is a wonderful side dish for any Mexican meal.
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Get Christina's Sometimes-You-Feel-Like-a-Nut-Sometimes-You-Don't Sweet Potato Soup Recipe from Food Network
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This meaty spaghetti in a cream sauce is the whole package for an easy dinner.
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Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan are combined with spinach, carrot, and pasta for this delicious Italian soup. No wedding required!
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This is an original Peruvian recipe for cilantro rice with chicken, carrots, and peas, simmered in beer.
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A delicious leek and potato soup enriched with a little fresh cream. Serve warm or cold.
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Get Du Puy Lentils with Carrots Recipe from Food Network
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Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.
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Get Red Rice Recipe from Food Network
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Get Cranberry-Stuffed Pork Chops Recipe from Food Network
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Learn how to make monkey bread with this easy step-by-step guide from Food Network Magazine.