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cooking.nytimes.com
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that
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Get Winter Minestrone Recipe from Food Network
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This is a delicious modification of a classic Thai dish! Seitan and spinach are cooked in a flavorful, peanut sauce. Serve with rice.
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This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice.
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Peppermint liqueur has been made at the Cape (South Africa) since before 1800. Very refreshing!
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Get Black Bean Lasagna Recipe from Food Network
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This Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt is the most popular appetizer at Rasika in Washington, DC, and for good reason. The dish explodes...
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This tasty rice great addition to tacos either on the inside or out. My fiance raves over this recipe.
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Tasty deep-fried tuna-bites are a real treat!
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A simple but delightful soup that goes well with most Korean main dishes.
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A healthy vegetarian black bean breakfast burrito recipe, with roasted poblano chiles, queso fresco, scrambled egg, and tangy tomatillo salsa.
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.