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This recipe is by Pierre Franey and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: french bread, garlic, olive oil
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Vegetables and rice are wok-fried with sesame oil, chiles, and other seasonings in this flavorful side dish.
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Chicken and basil are cooked into a delicious Thai meal.
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Lightly breaded catfish fillets are pan-fried with oyster sauce for a fast, filling main dish.
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Get Jamaican Beef Patties Recipe from Food Network
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Potato leek soup filled with Colby-Monterey Jack cheese is sure to become a weeknight favorite in your family this fall and winter!
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Here's a hearty stew to feed a hungry crowd--it features a colorful array of beans simmering with sausage and chicken broth that slow cooks for hours, leaving you free to enjoy the day.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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A delicious update to the old-fashioned diner staple.
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This tenderloin roast makes a good company dinner. It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled.
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.