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Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce
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Get Three-Alarm Italian Style Chili Mac Recipe from Food Network
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Deviled eggs on their own are great, but turning them into a salad brings the flavors of paprika, hot sauce, onions, and salt and pepper together for a versatile, transportable, end-of-summer dish.
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By using low-fat cheeses, no-fat-added refried beans, and increasing the amount of peppers, this is a healthier version of everyone's favorite seven layer dip. Great for football parties.
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Get Slow Cooker Mexican Chicken Soup Recipe from Food Network
cooking.nytimes.com
Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken
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Recipe for Roasted Pepper and Goat Cheese Empanadas, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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Get Hand Pulled Pan Fried Noodles Recipe from Food Network
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This tangy mustard vinaigrette is enlivened by hints of wine, garlic and onion flavors.
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This quick skirt steak recipe uses a simple Asian marinade to give it big, savory flavors.
Ingredients: miso, garlic, mirin, sake, sugar, skirt steak
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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.