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cooking.nytimes.com
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
cooking.nytimes.com
Brisket is the Zelig of the kitchen It takes on the character of whoever cooks it In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm
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Get GZ's Ultimate BLT Recipe from Food Network
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Chicken breasts, three kinds of beans, and the surprise ingredients of brown sugar and Asian-style chili black bean sauce make this slow cooker chicken chili stand out.
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Get Fritto Misto with Two Mustard Sauce Recipe from Food Network
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A boneless version of buffalo wings with a crunchy coating and tangy blue cheese coleslaw.
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Get Zucchini Salad Recipe from Food Network
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Get "16 Bean" Pasta e Fagioli Recipe from Food Network
cooking.nytimes.com
In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg There’s a zippy horseradish rémoulade, spiked with fresh tarragon and dill.
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Get Arthur Avenue Burger Recipe from Food Network
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Get Sweet Potato Garlic Fries Recipe from Food Network