Search Results (5,138 found)
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This beefy and beany taco soup is rich with melted cheese.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine, and coffee.
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I'm using Chow's recipe feature to note down and collect the recipes for my Asian family's everyday food. This particular dish, for a clear tomato and lentil...
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Perfect party chicken wings! With a tasty glaze made with Bourbon whisky and maple syrup.
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This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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A recipe for wild Alaskan salmon fillets dry-rubbed with sumac, seared, and topped with a chunky plum tomato vinaigrette, served with roasted kohlrabi.
cooking.nytimes.com
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini Their texture is robust, supporting a robust sauce like this one Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft
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Get Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce Recipe from Food Network
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It's easy to make a zesty shrimp ceviche appetizer when you used cooked shrimp and Bloody Mary drink mix.