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cooking.nytimes.com
This homey casserole was developed by Pierre Franey in 1991 for the 60-Minute Gourmet column It is hearty sustenance that evokes memories of childhood and sweater weather Its preparation is simple, but its flavors veer elegant
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This summer salad recipe tosses squash, grapes, and bell pepper with pine nuts, mint, and a lemony Moroccan-inspired dressing.
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Get Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce Recipe from Food Network
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Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.
cooking.nytimes.com
Benjamin Wicks, proprietor of Mahony’s Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer “Why don’t people care about making great po’ boys?” he asked The Times, rhetorically, a year later And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence
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Get Silver Sangria Recipe from Food Network
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Flavorful from-scratch dumplings float atop a tasty turkey and vegetable soup replete with green beans, carrots, and celery for the ultimate Thanksgiving comfort food.
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Let your Instant Pot® quickly soften yams and potatoes for the topping and saute the beef and vegetables to make a winning shepherd's pie.
cooking.nytimes.com
This recipe for étouffée, which is the French word for “smothered,” comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La This is “pretty close to a traditional Cajun crawfish étouffée,” said Mr Knott
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This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.
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Classic Mexican soup made with meatballs (albondigas), green beens, onions, and chicken stock. A family favorite.