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For twenty-four years I was a raging carnivore-until I decided to train for the marathon. I decided to give vegetarianism (or pesco-vegetarianism, rather) a...
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Get Chili Verde with Sausage and Pumpkin Recipe from Food Network
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This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
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Get Porchetta and Polenta Recipe from Food Network
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This light and refreshing salad mixes the sweetness of strawberries and blueberries with a zesty homemade vinaigrette dressing.
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Get Three-Bean Salad Recipe from Food Network
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This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.
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Get Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino Recipe from Food Network
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Get Lobster Blinchiki Recipe from Food Network
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Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy As it simmers, the brisket cubes soften enough so you can cut them with your spoon The chewiest thing in the soup will be the barley, but in a good way
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Get Chocolate Layer Cake Recipe from Food Network