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This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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Get Kale-Potato Soup with Bacon Recipe from Food Network
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Get Fajita-Filling Onions and Peppers Recipe from Food Network
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Slow-cooked cowboy beans with pinto beans, ham hocks, barbecue sauce, and coffee. Great accompaniment to a summer barbecue.
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Get Danger Dogs with Spicy Fruit Relish Recipe from Food Network
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Get Vegan Potato, Pepper and Olive Phyllo Cups Recipe from Food Network
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An easy appetizer recipe for shrimp tossed in smoked paprika, skewered, grilled, and served with Marie Rose dipping sauce.
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Keep dinner exciting with this sizzling, savory flatbread that's ready in just about 30 minutes.
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A simple, hearty vegetarian soup recipe with earthy roasted garlic, smoky paprika, creamy potato, and silky, bitter kale.
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Get Barcelona Burgers Recipe from Food Network
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This beautifully-hued salad has an intriguing flavor combination of sweet, smoky, and salty with the crunch of dusky, curried almonds.