Search Results (2,395 found)
cooking.nytimes.com
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
cooking.nytimes.com
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one You can also finish them in the oven
www.delish.com
Try this dessert by The Chew's Carla Hall, which will leaving you wanting seconds and thirds!
www.chowhound.com
A delicious hearty winter soup, that has a bit of kick thanks to the spicy sausage, but is perfect for the winter.
www.delish.com
Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. Recipe By: Grace Par
www.chowhound.com
This is an easy, vegan comfort food recipe your whole family will enjoy. I decided to add a few peas to my "Mac 'n Cheese" recipe today-but instead of using macaroni...
www.foodnetwork.com
Get New South Chicken and Dumplings Recipe from Food Network
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Get Corned-Beef-and-Cabbage Pizza Recipe from Food Network
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Get Grandma Neely's Fried Pork Chop Vegetable Soup Recipe from Food Network
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Get Garbanzo Minestrone Recipe from Food Network
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Get Garam Masala Chicken Pot Pie Recipe from Food Network