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Use up those corned beef and cabbage leftovers in these delicious egg rolls!
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At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish Thinly slicing the sprouts is faster, though less refined The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane
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This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple lemon glaze goes a long way.
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Fried tortilla chips are cooked with eggs, salsa, and cheese. Don't wait to try this Mexican favorite!
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Many types of greens would be delicious in these quesadillas Spinach is the quickest to wilt and the easiest to find.
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Get Five Cup Ambrosia Recipe from Food Network
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Get Secret Ingredient Chili Recipe from Food Network
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This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Garlic Bread Recipe from Food Network
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Grandma Alvina Mangrai shares her favorite prawn curry and coconut rice recipe with her granddaughter Alyssa in our Cooking with Grandma video.
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Get Herb-Roasted Turkey Breast Recipe from Food Network