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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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This linguine with clams recipe is easy to make. You will need cherry tomatoes, onion, garlic, anchovy, linguine, olive oil, salt, pepper and parsley.
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This rosemary-scented rustic casserole with peppers, sweet potatoes and sweet or spicy vegetarian Italian sausage is the very essence of healthy comfort food.
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This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
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This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder
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Spice up your typical wonton soup with this hot and sour version brimming with tender spicy pork wontons, bok choy, carrots, and mushrooms.
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My Jewish great grandmother's recipe for chicken. Chicken is battered and breaded with a matzo coating that is seasoned with Hungarian paprika for a winning flavor.
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Whip up a quick and easy ham salad spread with hard-cooked eggs, mayonnaise, and pickle relish. Serve with assorted crackers.
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My chance discovery of frozen empanada dough at the grocery store opened up a WHOLE NEW WORLD of cooking possibilities! This is but one of my many exciting inventions...
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Get Grandma Williams' Squash Pie Recipe from Food Network
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Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish The great news is that it’s as delicious (if not more so) the next day, rewarmed or not