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cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors
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Take your baked beans up several notches with this recipe that bakes them with brown sugar, bourbon, bacon, and Dr Pepper® for 3 hours.
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Tofu is baked, then stir-fried with spinach and mushrooms in this quick and easy dish flavored with soy sauce, curry, and red pepper flakes.
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This mixture of zucchini, corn, tomatoes, and poblano pepper can be served as a side dish or eaten with warm tortillas as a main course.
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Step-by-step tutorial, with photos, on making homemade sausage. Includes recipe for Italian sweet sausage.
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Chicken sausages, apple, onion, and cabbage make this family-friendly, one-pan dinner just perfect for any easy and quick low-carb meal.
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This tasty marinade, featuring lime, tequila, and cumin is the perfect way to create a memorable meal!
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These red velvet brownies get an extra kick from a bit of red pepper!
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This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.
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Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.