Search Results (16,056 found)
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 45 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice The recipe is adapted from one in “Hot Sour Salty Sweet,” by Naomi Duguid and Jeffrey Alford
www.foodnetwork.com
Get Vegetarian Stir Fry Grilled Pizza Recipe from Food Network
www.allrecipes.com
One long calzone, baked in the shape of a snake, can be cut into individual servings after baking. Stuff with your favorite pizza toppings and lots of cheese.
www.allrecipes.com
Chef John fills his pot stickers with a seasoned ground pork mixture, but these are so versatile, you can fill them with just about anything.
www.foodnetwork.com
Get Brined Pork Chops with Soft Parmigiano Polenta Recipe from Food Network
www.allrecipes.com
A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!
www.allrecipes.com
Cubes of pumpkin or other yellow-fleshed squash and potato are cooked in chicken bouillon seasoned with ginger and nutmeg in this creamy soup which is pureed with 2 cups of milk.
www.allrecipes.com
Bacon gives this warm German potato salad recipe a boost of flavor. The vinegar and sugar dressing on this salad has the perfect combination of salty and sweet.
www.delish.com
There's nothing better than a good bowl of soup, like this quick-cooking and delicious chicken noodle soup, briming with chicken, colorful vegetables and egg noodles.
www.allrecipes.com
Spaghetti is topped with a soup made from onion soup mix in this quick and easy dinner for weeknights that is ready in 30 minutes.
www.allrecipes.com
A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required; the chicken can be prepared in the time it takes to get the coals hot.