Search Results (2,090 found)
cooking.nytimes.com
This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers There’s the delicious richness of the dish, its unfussiness and nostalgic value There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This guacamole uses the traditional ingredients of avocado, lemon juice, cilantro, and onion. Spice it up with jalapeno pepper if you like!
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Following a recipe for making Falafel balls, I was left with bits of the wet ingredients in my blender, but didn't have a sauce for the Falafel. So I improvised...
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A pound of ground venison plus just a few other ingredients makes a nice, quick version of sloppy joes.
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These phorittos, a clever fusion of Vietnamese pho soup and burritos, are made with ribeye steak, rice noodles, chile sauce, and fresh herbs.
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Get Shrimp Cocktail with Tomatillo-Horseradish Sauce Recipe from Food Network
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This delicious dish takes classic nachos topped with taco meat, cheese, jalapeno, sour cream, and onion and replaces the chips with your favorite bite-size potato nuggets!
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Creamy mashed potatoes receive an extra zing with the addition of jalapeno peppers. Serve as a side dish for holiday dinners!
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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.