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cooking.nytimes.com
Carrots don’t have to be boring or lackluster Roasting, which captures the carrots’ natural sweetness, is emphasized here with the aromatic sweetness of coconut oil Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all
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My favorite shepherd's pie recipe with a Latin flair; ground beef, mashed potatoes, and mozzarella cheese make this incredible casserole.
cooking.nytimes.com
This recipe for étouffée, which is the French word for “smothered,” comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La This is “pretty close to a traditional Cajun crawfish étouffée,” said Mr Knott
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In this chicken chile verde recipe, a whole chicken is cooked in a slow cooker with tomatillos, poblanos, and jalapeño.
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Get Roast Loin of Pork with Fennel Recipe from Food Network
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.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This hearty carrot cake has an interesting twist with the addition of beets, shredded coconut, and raisins for a moist and colorful cake. Top with cream cheese frosting.
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This colcannon dish adds a twist to the traditional recipe by incorporating bacon, ham, and mayonnaise into the mashed potatoes and cabbage. Top it with cheese and serve it as a side or main dish.
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Get Big Blue Buffalo Jala' Poppers Recipe from Food Network
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A little rosemary, a little garlic, little olive oil, and voila! You have delicious baked chicken wings!
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Recipe for Grape Ice with Almond Puree, as seen in the January 2008 issue of O, The Oprah Magazine.