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cooking.nytimes.com
This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato But it really shines brightly as a supporting player in a feast of poultry, pork or beef
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Roll up a bit of Italy for lunch with provolone, roasted red peppers, and olives.
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Get Tangy Meatloaf Burgers Recipe from Food Network
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Get Saffron Scallop Gratin Recipe from Food Network
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Get Smoky Cola Jerky Recipe from Food Network
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This hearty black bean soup is what you need on a cold and dreary day! Made with ham shanks, sweet potatoes, bell pepper, onion, cumin, and chili.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This pan-fried chicken shawarma recipe delivers tender yogurt-marinated chicken that's perfect in a pita, on top of a salad, or served alongside fresh vegetables.
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Get !May-lotes! Recipe from Food Network
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Chef John's easy recipe for homemade beef jerky is perfect for snacking, camping, or giving as gifts.