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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The secret to making these potatoes extra-flavorful is cooking them in chicken broth. They're mashed until perfectly smooth and creamy, with just the right amount of butter and cream to make a savory side everyone will enjoy.
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A sprightly ginger broth transforms typical cabbage, pork and potato soup into a meal thats light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.
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Mashed sweet potato yams with butter, brown sugar, and holiday spices. Perfect for Thanksgiving!
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This delicious arugula with roasted salmon recipe is from the May 2008 issue of Everyday Food.
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This Andalusian potato salad cooked in sherry is often served at tapas bars in Cadiz, Spain, and makes a savory side dish to meaty mains.
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Perfect side dish for your holiday gathering. Just add Smithfield® bacon.
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Brown chicken breasts in butter on the stove before roasting them in the oven.
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Cook a little extra potato tonight to make a harvest vegetable pancake later. These mashed spuds boast olive oil in place of butter for a more healthful, but equally delicious, dish.
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This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.
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These cheesy nuggets of joy might be better than the real thing.