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cooking.nytimes.com
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Our family's favorite. Slightly sweet and spicy, with a light non-tomato based baste that doesn't overpower the delicious falling-off-the-bone meat. We have also used this recipe on pork shoulder. Divine!
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Chicken breasts slow-cooked with broth, spaghetti sauce, and pepperoni are served over mozzarella cheese and spaghetti in this easy recipe.
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One box of cereal, Worcestershire sauce, butter, and a few other seasonings are all you need to make this homemade snack mix recipe.
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I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like.
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Get Spicy Citrus Bloody Mary Recipe from Food Network
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These turkey burgers are given extra flavor through the addition of jalapeno pepper, onion, garlic, and bacon!
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Get Sauteed Greens: Quelites Recipe from Food Network
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Use bacon strips to form the outer edge of these egg muffins easily adaptable to whatever omelette fillings you like.