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This recipe is by Merrill Stubbs and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Tunisian and Israeli dish is like a Mediterranean version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, colorful bell peppers, chile peppers, and spices.
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Get Rainbow Roasted Vegetables Recipe from Food Network
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Emeril Lagasse tosses pasta with sausage, butternut squash, sage, and pecans for a terrific, hearty dish.
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Get Easy As Can Be Pasticcio Recipe from Food Network
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These pretty and colorful cupcakes are topped with pieces of candy corn to give a hint of the coloring inside!
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Flavored by a yogurt and spice paste with ginger, cumin and coriander, this chicken tastes almost as good as if it were cooked in a tandoor oven. Like Indian cooks, we remove the chicken skin and score the flesh so that the spice paste penetrates.
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Get Pork Chops With Apples and Garlic Smashed Potatoes Recipe from Food Network
cooking.nytimes.com
This is a very comforting and pretty main dish with several layers of good flavor.
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Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable.
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You're going to want to drink this sauce.
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Breaded veal cubes are fried and them simmered until tender in a mushroom and onion beef gravy.