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Garlicky lamb gains a tart edge from pomegranate juice.
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A pinch of cayenne pepper adds a spicy kick to these savory cookies, flavored with both sharp cheddar and smoked Gouda cheese. If you prefer, you can replace the smoked Gouda with Gruyère.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
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Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better You might compare this to an annual purchase of 20 $5 T-shirts made by child labor versus one of five $20 T-shirts made by better-paid and better-treated workers from organic cotton Expensive meat from real farms is a more extreme example of this less-is-better policy
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Get Chinese Chilled Noodles Recipe from Food Network
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Get Corn and Avocado Salad Recipe from Food Network
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John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
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A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicious shredded beef. Serve on tortillas with salsa, rice, and beans.
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This beef and cheese casserole with green chile peppers is a real crowd pleaser.
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Great Northern beans star in this white chili with chicken, cumin, and green chile peppers that makes for a hearty meal on a cold night.
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A tart lemon glaze contrasts sweet onions and red bell peppers in this lively chicken saute.