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I needed an inexpensive dish for a potluck to feed about 15 people, but I was tired of my usuals: Chili, carne guisada, pasta Bolognese, meatloaf, etc. While...
cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
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Get "Lomi" Style Salmon Tartare with Lilikoi Brown Butter Vinaigrette Recipe from Food Network
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A departure from the basic rhubarb pie, this strawberry and rhubarb crumble with fresh rosemary and citrus thyme is topped with a sweet and crunchy brown sugar topping.
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Chunks of chicken and chorizo slices are cooked with a colorful blend of veggies until just done, then blended with white rice and broth for a quick and tasty weeknight dinner.
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Get Tomato and Lentil Salad Recipe from Food Network
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Get Moroccan Grilled Salmon Recipe from Food Network
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Get Sausage Egg and Cheese Pacos Recipe from Food Network
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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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This simple three bean salad combines kidney beans, garbanzo beans, and green beans with a flavorful vinaigrette dressing. It is perfect for picnics and potlucks.