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cooking.nytimes.com
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
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This recipes uses leftover bread to make this classic Italian salad made with ripe tomatoes, onions, cucumbers, basil, and a lemon vinaigrette.
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Get Beer-Braised Baby Back Ribs Recipe from Food Network
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Plan ahead to create albondigas, a special meal of Spanish-style breaded meatballs fried and then simmered in a tangy, rich tomato sauce.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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When members of the FDNY aren't busy fighting fires, they're fighting their own rumbling stomachs with this spicy, vegetable-rich chicken stew.
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Get Black Grouper with Sofrito and Rock Shrimp Toast Recipe from Food Network