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This Philly-inspired breakfast cheesesteak piles chicken sausage, peppers and cheese atop thick slices of French toast.
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Breaded chicken, browned, and cooked in chicken broth. Covered with Provolone cheese and canned asparagus.
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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Get Black Bean Burgers Recipe from Food Network
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This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Latkes from grated potatoes are traditional and crispy But I like this baked potato version because the flavor of the potatoes shines through, punched up with the pronounced seasoning of dill and parsley.
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This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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Get Falafel Recipe from Food Network
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Get Clam Chowder Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
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Breaded with bread crumbs, coconut, sugar, and cinnamon, these quick and easy banana fritters are a sweet, delicious treat.