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Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew.
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This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
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This sandwich is a tasty way to serve Italian sausages. It is a Friday night regular for my family.
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Chopped zucchini gives a lower-fat pasta sauce made with lean ground beef extra heartiness. Great served over whole grain spaghetti or brown rice pasta.
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Dried Mission figs are simmered in a bourbon sauce creating a decadent compote perfect with crackers and blue cheese.
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Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
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Get Lasagna of Roasted Butternut Squash Recipe from Food Network
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This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chipotle Dry-Rubbed Shrimp "On the Bar-B" Recipe from Food Network
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For this quick and easy clam sauce, toss canned clams in a pan with butter, oil, garlic, parsley, basil and pepper. Serve hot over linguine.