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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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If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
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Get Jamaican Beef Patties Recipe from Food Network
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Potato leek soup filled with Colby-Monterey Jack cheese is sure to become a weeknight favorite in your family this fall and winter!
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Here's a hearty stew to feed a hungry crowd--it features a colorful array of beans simmering with sausage and chicken broth that slow cooks for hours, leaving you free to enjoy the day.
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A delicious update to the old-fashioned diner staple.
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This tenderloin roast makes a good company dinner. It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled.
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.
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Get Marinated Flank Steak Recipe from Food Network
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This recipe for fall-off-the-bone tender barbecue chicken thighs made in the Instant Pot® is perfect for those days when grilling is out of the question.