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This classic paella mixta recipe of meat, seafood, and rice is an easy, impressive dish with lots of Spanish flair.
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This recipe is by Jonathan Reynolds and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: puddings, plus, flour, chives, water
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Use an easy cutting technique to give grilled sausages extra smoky, caramelized flavor. It only takes a minute or so to skewer the sausages and spiral-cut them to create more surface area and ramp up the flavor of the grilled meat.
cooking.nytimes.com
Carbohydrate avoidance be damned: pasta with meatballs is the perfect culinary counter to the cruel world Just looking at a slippery, tomato-sauced tangle of spaghetti topped with juicy toothsome meatballs makes you feel better; eating it is the instant antidote to whatever ails you The recipe here makes more sauce, perhaps, than you'd normally want to use to dress a pound of pasta, but when I sit down to eat with the children I want to make sure I'm not going to have to get up and make them anything else to eat before they go to bed
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Catfish fillets are simmered in a buttery lemon sauce in this easy dish.
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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
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Brown sugar, mustard, and Worcestershire sauce flavor this Midwestern icon.
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A warm dip recipe made with fresh Swiss chard, roasted garlic, and fontina cheese, with a crispy topping of pine nuts and panko.
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Get Shrimp Fra Diavolo Recipe from Food Network
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Get Neely's Fried Calamari Recipe from Food Network
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Get Crispy Eggplant and Mushroom Lasagna Recipe from Food Network
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An easy green bean casserole recipe with a cream cheese–and-herb sauce, baked until bubbly and finished with a crunchy almond topping.