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It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors Although bone-in ribs seem a bit more flavorful, boneless are also fine here
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This simple salad mixes canned sweet peas with water chestnuts and green onions in slightly spicy mayonnaise dressing for an easy appetizer or side dish.
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A fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator.
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Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
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All the great flavors of a classic Reuben sandwich--corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing--in an easy-to-make salad topped with crunchy pumpernickel croutons.
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Cooked turkey baked with stuffing, fried onions, peas and a creamy soup mixture. Great dish for those turkey leftovers!
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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
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Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta.
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This classic Japanese dressing elevates a simple green salad into something restaurant-worthy We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
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A creamy blend of tuna and Swiss cheese is stuffed into button mushrooms and baked to perfection.