Search Results (2,114 found)
cooking.nytimes.com
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009 The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled The end result is a refreshing soup, full of flavor.
www.allrecipes.com
Jalapeno peppers, chopped red onion, cucumber, and lime add zest to this Mexican-inspired shrimp cocktail.
cooking.nytimes.com
I don’t know of a better way to turn 3 pounds of pork shoulder into dinner Or a dinner party Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas
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This baked chicken Parmesan can be served with fresh salad or over hot spaghetti with extra marinara sauce.
www.foodnetwork.com
Get S'mores Cheesecake Bars Recipe from Food Network
www.delish.com
Bet you can't eat just one helping!
www.chowhound.com
This is a one-pot meal, which rewards highly for the effort you put into making it properly. I think the main challenge is cooking the rice to a perfect al dente...
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Get Pickled Blackberry Cocktail Recipe from Food Network
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A traditional potato soup in honor of St. Patrick's Day with a twist; a tangy blue cheese topper.
www.delish.com
This grainy mustard potato salad is a delicious side for steak, pork, or chicken.
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Tex-Mex + Italian is the mash-up we never knew we needed.