Search Results (10,128 found)
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
cooking.nytimes.com
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
www.chowhound.com
I'm using Chow's recipe feature to note down and collect the recipes for my Asian family's everyday food. This particular dish, for a clear tomato and lentil...
www.allrecipes.com
I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.
cooking.nytimes.com
Tea made from dried limes makes an unusual and aromatic cocktail mixer.
Ingredients: mint leaves, dried lime, rum
cooking.nytimes.com
This is real ranch dressing, not something bound with preservatives and corn syrup, a creamy, savory topping for mixed greens and a cool dip for summer days You make it in a jar with a tight-fitting lid, which you can then use to store it in the fridge for a few days.
www.foodnetwork.com
Get Napa Valley Stuffed Grape Leaves with Six Pepper SPAM(r), Fruit Relish and Pine Nuts Recipe from Food Network
www.allrecipes.com
Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
www.delish.com
Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.
www.simplyrecipes.com
Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
www.chowhound.com
A mini quiche recipe with bacon, leeks, and sharp cheddar cheese, baked in flaky puff-pastry crusts.