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cooking.nytimes.com
A Greek version of ratatouille.
www.allrecipes.com
Using pantry staples and a foolproof method of preparing rice, Chef John provides a hearty dish that will you leave you full and comforted.
www.delish.com
Chef Kerry Simon of Simon at Palms Place in Las Vegas grills the steak and vegetables over a hot charcoal fire.
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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This sloppy joe recipe uses ground turkey and yellow onion in a ketchup-based sauce seasoned with brown sugar, chili powder, Worcestershire sauce, and Dijon mustard for a quick and easy lunch sandwich filler.
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Get Pork and Poblano Soup Recipe from Food Network
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Get Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws Recipe from Food Network
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Get Orecchiette with Broccoli Rabe and Sausage Recipe from Food Network
cooking.nytimes.com
If you have made the mushroom ragoût, this tart is quickly assembled You need about 2 cups of the ragoût for the filling.
Ingredients: wheat, mushroom, eggs, milk, gruy, parmesan
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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Our version of this family favorite is ready in just 30 minutes.
www.chowhound.com
A classic beef taco soup recipe.