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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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If you want a good, basic chili recipe, this is it. No odd vegetables, or secret ingredients, just ground beef, tomatoes, red kidney beans, and the usual spices. Simple and delicious.
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Get Pasta Rosa Recipe from Food Network
cooking.nytimes.com
Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned
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Get Lomo Saltado Recipe from Food Network
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
cooking.nytimes.com
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid’s wonderful book "Seductions of Rice" (Artisan, New York) Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt
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Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
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This is a super quick, super easy recipe that is sure to please. Tilapia fillets are easy to cook on the grill in a foil bag.
www.simplyrecipes.com
Baked BBQ Chicken in Oven! Works with any barbecue sauce. Ready in an hour, including marinating and cook time.
Ingredients: chicken, salt, barbecue sauce