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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
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“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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A recipe for ranch-style beans with the Tex-Mex flavors of cumin, chili powder, ancho chiles, jalapeño, and a smoky ham hock.
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Get Cilantro-Crusted Arctic Char with Green Beans Recipe from Food Network
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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Get Roasted Green Chile Hollandaise Recipe from Food Network
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Chestnuts and Brussels sprouts are roasted with brown sugar and butter creating a praline-like crust on this quick and elegant side dish.
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An easy recipe with only 4 ingredients, including a lot of chopped pecans, makes a big batch of melt-in-your-mouth cookies.
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Get Quinoa with Black Beans and Hominy Recipe from Food Network
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Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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Get Kale Soup Recipe from Food Network