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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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These taco-seasoned ground turkey tacos are wrapped up in romaine leaves instead of tortillas, so they're gluten free.
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These butternut squash tamales, featuring a honeynut squash fudge and pumpkin seed dip, will impart some bold Mexican flavor into your fall cooking.
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Get Sunny's Simple Stuffing Recipe from Food Network
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These mini risotto cakes are like Italian arancini made into patties, flavored with goat cheese and kale, and topped with roasted red pepper sauce.
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Get Waldorf Chicken Salad Panini Recipe from Food Network
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Tender and creamy with coconut milk, this fragrant rice dish from The Malaysian Kitchen cookbook is accented with the warmth of ginger and garlic, the vanilla...
cooking.nytimes.com
This involtini is one of the dishes you'll find yourself making again and again in some style or other Slice eggplant thinly, then oil and grill it The vegetable’s oily blandness is perfectly countered by the salty, minty, raisin-and-pine-nut-studded filling