Search Results (3,878 found)
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The perfect light lunch: Tender baked eggplant and sautéed green peppers are topped with a fresh, tangy tomato sauce. Serve with bread for dipping.
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This simple deviled egg recipe is the result of years of trial and error. CAUTION: Very slippery. If carrying over carpet they will always land yolk-side down.
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This rich chicken stew filled with carrots, peas, green beans, and onions is topped with buttermilk dumplings, and is ready in a little more than an hour.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh lime, mint, and rum are needed to make this classic cocktail.
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Get Spaghetti with Oil and Garlic (Aglio e Olio) Recipe from Food Network
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Shape a cute Easter bunny out of frozen bread dough and make eyes from raisins and little bunny teeth from almonds. Kids will love helping make this fun bread.
Ingredients: bread, raisins, almonds, egg, lettuce
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Get Clams "Linguini" Recipe from Food Network
cooking.nytimes.com
This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak Each ingredient is important to the final relish Leave one out and it will seem out of balance
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Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.