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cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dried black-eyed peas and sausage combine in this slow cooker soup with carrots, oregano, and garlic powder.
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This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan. It is a family favorite.
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Tofu and ground pork make round balls that are simmered in a savory soup which is served with a finishing touch of fresh pea vine shoots and Chinese dried shrimp. It's a family tradition for Chinese New Year.
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Quinoa, a delicious and nutritious whole grain, is used to make a light and tasty turkey stuffing. I prefer to bake this stuffing in the bird, but it can be baked separately in another baking dish and basted with the turkey juice.
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A delicious gluten-free pancake with a consistency and taste comparable to those made with wheat flour.
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Try Chef John's recipe for braised short ribs with porcini and tomatoes for a triumph of flavor and taste!
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This Pressure Cooker Split Pea Soup recipe will come in handy when you need to get a filling, comforting dinner on the table in a hurry.
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This Filipino dish features chicken stewed in a sauce with vinegar, soy sauce, garlic, and onion and is finished with coconut milk.
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This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days.
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Recipe for Grilled Pizza with Goat Cheese, Tomatoes, and Thyme, as seen in the June 2007 issue of 'O, The Oprah Magazine.'
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Here's a great one-pot dish that produces a wonderful broth that begs to be sopped by crusty bread.