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Ham, beans, and rice are combined in this traditional Dominican favorite and on your table in 30 minutes.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sourdough toasts are topped with artichoke hearts, Roma tomatoes, and black olives. The crostini are sprinkled with Parmesan cheese and toasted in the oven for a warm, savory appetizer.
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Thin slices of short rib marinated in a sweet sesame sauce and grilled until lightly charred and crispy.
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Ham bone infuses this lima bean soup with flavor as it simmers slowly into a thick and hearty meal that many Depression-era families enjoyed.
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Chef John's recipe for garlic fennel flank steak with oranges draws inspiration from Italian, Spanish, and Chinese cuisines.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
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Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...
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Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.