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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
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Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.
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Filling, flavorful and easy to make, this New Orleans-style dish is a Monday night tradition in Louisiana. And the addition of smoked turkey sausage makes it perfect as a delicious meal all by itself, or as a robust side.
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This balanced smoothie is great for a meal replacement or after a workout.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Black Bass with Piperade and Polenta Recipe from Food Network
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Crunchy layers of meringue are the perfect compliment to smooth coffee ice cream in this adult ice cream cake. A few additions of salted, toasted almonds and ground coffee beans add complexity to its sophisticated flavor.
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Here's an impressive dish that's not-at-all difficult to make-Moroccan-inspired couscous stuffed into roast cornish hens.
cooking.nytimes.com
Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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This California-style fusion sushi features untraditional but delicious smoked salmon and cream cheese rolled into nori seaweed sheets with sushi rice, then sliced into rounds.
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This apple cranberry pie is one of our favorite pies to make for Thanksgiving or the holidays! Flaky buttery crust, spiced apples mixed with dried cranberries and brandy.
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Light French macaroons (not the coconut kind) can be tinted and filled with all kinds fillings.