Search Results (21,738 found)
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 60 to 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled shrimp with an Italian tomato salsa of fresh, uncooked tomatoes, black olives, garlic and parsley.
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Ham and bacon lend a smoky taste, while cream gives rich texture to this ham and potato chowder, starring a supporting cast of leeks, onions, garlic, rosemary, and carrots.
www.chowhound.com
This is a dish from rural Bengal in the eastern part of India . This dish requires using Mustard Oil but you could also try using vegetable oil . Pata-means green...
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Turkey and Corn Meatballs with Roasted Pepper Sauce Recipe from Food Network
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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Pair your lamb roast with a delicious potato gratin and broiled asparagus.
www.delish.com
Alex Seidel of Denver's Fruition grills green beans, which gives them a delicious char that's superb with the lentils, pancetta, and baked tomatoes in this salad.
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.