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cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Salsa verdethe parsley and caper sauce traditionally served with meat and fishadds a welcome kick to potatoes, too. In season, sliced tomatoes will also benefit from the sauce. Add them to the plate, and youll have a complete meal.
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A light and zesty salad contains smoky grilled corn kernels, black beans, and plenty of green bell pepper, onion, and jalapeno pepper in an easy tomato sauce. Serve chilled.
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A wonderful shrimp soup flavored with feta cheese, clam juice, white wine & tomatoes. Even the pickiest eaters in my family love it! Pinot Grigio is suggested for the wine.
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Tri-color rotini is tossed with mayo, cucumbers, olives, and tomatoes in this seasoned pasta salad that's easy to make ahead for parties.
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Bacon and ham are combined with Parmesan, garlic, parsley, hot pasta, black pepper and beaten eggs to make a meaty Carbonara. Olives and pimentos leap in at the last minute to add extra color and flavor.
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Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy.
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These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.
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Tender tilapia fillets are seasoned with lemon and herbs, and served over Parmesan pasta for a light, fresh taste.
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These sweet and sticky chicken drumsticks may require a handful of napkins, but they're #worthit.