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This recipe is by Dena Kleiman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pumpkin-Popcorn Soup Recipe from Food Network
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This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice.
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Pan-sear sirloin steak in a cast iron skillet after a quick 45-minute marinade, then finish in the oven to make this flavor bomb of a steak.
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This strawberry rhubarb pie bakes for an hour and uses strawberries, rhubarb and cinnamon for a winning combo.
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This dried cherry mustard recipe has a tart sweetness that is the perfect partner for chicken or duck.
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This recipe for smooth guacamole is made by blending tomatillos, cilantro, chiles, onion, and avocado; serve it on tacos, burritos, or tortilla chips.
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Ground beef and spaghetti are simmered in a tomato-based broth in this one-dish, skillet spaghetti perfect for weeknights.
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This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard...
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Haddock fillets, sliced tomatoes, and red and yellow peppers baked in individual foil packets. Great served with rice and steamed asparagus.
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Roasted frozen corn is tossed with fresh vegetables and a chipotle chile dressing to make a great salsa for topping tacos, rolling in burritos, or piling on chips.
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Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm. Serving idea: Farmhouse-style cheddar cheese (murrayscheese.com) pairs well with this crostata.