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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
cooking.nytimes.com
Traveling in Morocco 30-some years ago, I had eaten tagines — stews distinguished by being cooked in the pot of the same name — that I did not recall as involving any browning This method is described as “starting the tagine cold.” It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat At that point it is covered and cooked until tender
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A garlicky, spicy rub bakes onto a roast turkey to seal in the juices for a flavorful holiday centerpiece for your big meal, done up Peruvian-style.
cooking.nytimes.com
This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken
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Get Mushroom Soup with Bacon Recipe from Food Network
cooking.nytimes.com
This everyday vegetarian meal gets a deeply flavored upgrade with cannellini beans, mushrooms, basil and Parmesan-laced bread crumbs.
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Get Nacho Dog Recipe from Food Network
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Get Nacho Dog Recipe from Food Network
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Get New England Clam Chowder Recipe from Food Network
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Get The Ultimate Cuban Sandwich Recipe from Food Network