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Greens sautéed in olive oil and spiced with chili and garlic are a nice veggie side dish to round out a holiday meal.
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I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one You can also finish them in the oven
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The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted A savory topping and some good French cheese precede a few minutes of browning under the broiler
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Get Barbecued Salmon Surfer Style with Mango-Habanero Salsa Recipe from Food Network
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Leftover chicken gets jazzed up with crunchy vegetables, fresh herbs, and peanuts under a spicy Asian dressing in this next-level noodle salad by Chef John.
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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.
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This recipe is by Frank Bruni and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salmon-Apple Burgers Recipe from Food Network
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Chicken breasts, three kinds of beans, and the surprise ingredients of brown sugar and Asian-style chili black bean sauce make this slow cooker chicken chili stand out.
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This delicious Thai chicken soup requires a few exotic ingredients, but it's worth it!
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Get Grape-Almond Cobbler Recipe from Food Network
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Savor the tart spring ingredient in this simple dessert of fruit, cream, and sugar.