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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ham, beans, and rice are combined in this traditional Dominican favorite and on your table in 30 minutes.
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Thin slices of short rib marinated in a sweet sesame sauce and grilled until lightly charred and crispy.
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Ham bone infuses this lima bean soup with flavor as it simmers slowly into a thick and hearty meal that many Depression-era families enjoyed.
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Chef John's recipe for garlic fennel flank steak with oranges draws inspiration from Italian, Spanish, and Chinese cuisines.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
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Provençal flavors of basil pesto and ratatouille are the star of these deviled eggs.
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Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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A great soup for a dinner party, Italian Halibut Chowder is seasoned with traditional Italian herbs. The halibut swims in a tomato-based stock with red peppers, onions and celery. Delicious garnished with parmesan cheese.
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The classic French salad dressing recipe made with shallots, red wine vinegar, Dijon mustard, and olive oil.