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cooking.nytimes.com
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
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Rice is cooked with cardamom and orange food color, then combined with sugar, raisins, walnuts, almonds, orange zest and cream in this warm Pakistani dessert.
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A dish of savory tomato-flavored rice is an authentic side dish for your Mexican meal.
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Get Roasted Chicken Jus Recipe from Food Network
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An easy spicy dish made with rice and black-eyed peas. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick!
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A thin chicken breast cutlet is seared and then cooked in a lemony white wine sauce that's perfect over capellini pasta or rice.
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These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bittersweet in the crisp chocolate shell.
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If coleslaw tastes too sweet to you, try this easy version without sugar.
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Get Brie-Filled Puff Pasty with Balsamic and Black Pepper Strawberries Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!
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Get Special Rice Recipe from Food Network