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This recipe is by William L. Hamilton and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple, rich dish from Chef Tom Colicchio.
cooking.nytimes.com
This risotto is fairly simple; it includes shallots, garlic (which is optional) and a generous mix of fresh marjoram, chives and parsley It has so much depth of flavor that it’s rich and satisfying even without the Parmesan stirred in at the end, which makes this a perfect main dish or side for vegans as well as omnivores.
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Groovy.
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Use crunchy tortillas chips to scoop up this gooey, warm refried bean dip recipe loaded with cheddar cheese and pickled jalapeños.
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This is a slightly sweet Hawaiian egg bread that is delicious on its own, but sublime when prepared for French toast, bread pudding or fondue.
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Pork chops are browned then served in a cranberry and white wine sauce with fresh herbs. This is a quick and easy meal that is suitable for company or a weeknight dinner.
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Get Valerie's Homemade Pizza Recipe from Food Network
cooking.nytimes.com
A great tomato salad starts with great tomatoes Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes’ sweetness
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Get Grilled Pork with Arugula-and-Grape Salad Recipe from Food Network
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This delicious recipe for Irish potato and cabbage hash is also known as colcannon. You'll need potatoes, onion, cabbage, butter, and parsley.
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Get Cucumber, Grape Tomato and Dill Salad Recipe from Food Network