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This recipe is by Suzanne Hamlin and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here’s a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic It is deeply flavored and complex, but quite easy to make Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings
cooking.nytimes.com
Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish
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Get Cioppino Recipe from Food Network
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Get Chicken Pot Pie Recipe from Food Network
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Robalo Stuffed with Seafood Recipe from Food Network
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This Italian meatball recipe, made with ground beef and pork, eggs, cheese, and seasonings, is delicious as is, in a sandwich, or over spaghetti.
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Get Ohio Chicken Meatballs with Sesame-Ginger Sauce Recipe from Food Network