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cooking.nytimes.com
This delicate and brothy clam chowder soaks into the toast — an elegant and light-handed way of adding tender — rather than floury, thick and pasty — body to the soup Removing each clam as soon as it pops open during the steaming is a small effort with enormous yield: there's not one bite of pencil-eraser toughness throughout!
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Get Chicken Tagine Recipe from Food Network
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You'll definitely want seconds of these creamy alfredo shells.
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The Marsala sauce in this dish gets its smoky flavor from canned fire-roasted tomatoes. A little bit of half-and-half and a lot of Parmesan cheese gives a comforting richness to the sauce.
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Learn to make an easy grilled steak recipe which combines all the flavors of a steakhouse meal: mushrooms, bacon, onions, and blue cheese. Recipe includes steps...
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Try this recipe for an awesome hot and creamy shrimp scampi dip made right in the skillet; it's perfect for any occasion.
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Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
cooking.nytimes.com
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.
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Get Grilled Seafood Pasta Fra Diavolo Recipe from Food Network
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A special chicken dish, named for my girlfriend, with sun-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice.
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Get Colorado River of Cheese and Macaroni Recipe from Food Network