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cooking.nytimes.com
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving
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Theres nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet its quick to make.
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cheddar Corn Chowder Recipe from Food Network
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Recipe courtesy of Melissa LaCaille, winner of the People's Choice award at the 2008 Tillamook Macaroni & Cheese Cook-Off.
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Gingerbread Cookies are the essence of the holidays and are deeply flavored with spices and molasses. Decorate with royal icing and enjoy them for dessert or on your Christmas tree!
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A beef shish kebab recipe with a Middle Eastern–inspired marinade that flavors skewered and grilled sirloin, mushrooms, squash, and onions.
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A fresh and easy asparagus soup in a base of stock, cream, and onion, seasoned with thyme and dry vermouth.
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For extra chicken flavor, this easy and fast chicken noodle soup recipe cooks vegetables and bone-in chicken pieces in broth instead of water.
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Get Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish Recipe from Food Network
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Get Chile Cheese Casserole Recipe from Food Network