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Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.
cooking.nytimes.com
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
cooking.nytimes.com
In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious And hungry
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I love to use my smokers when I have time and recently made 3 smoked chickens. I used some applewood to give it a little flavor and a great water bath with lots...
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Goat cheese, apple, and mandarin are but a few of the elements in this fruit-packed green salad recipe complete with a homemade citrus vinaigrette component.
cooking.nytimes.com
This recipe is by Frank Bruni and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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An effortless recipe for chicken mole, made in a slow cooker.
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Get TURKEY CHILI Recipe from Food Network
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This recipe is one of those recipes with a very unlikely, yet necessary ingredient. It has a nice play of sweet/salty flavors....
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Get Mega Meatball Pizza Recipe from Food Network
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Get Oaxacan Pickled Pigs' Feet Recipe from Food Network