Search Results (31,206 found)
cooking.nytimes.com
Here’s a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic It is deeply flavored and complex, but quite easy to make Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings
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Marinated short ribs are grilled until crispy on the outside and tender on the inside. These full-flavored ribs are a sure-fire hit.
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Get Quail in Rose Petal Sauce Recipe from Food Network
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Homemade espresso sugar cubes are simple, fun, and make great gifts for coworkers, friends, and teachers!
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Cantaloupe salsa made with tomatoes, jalapeno peppers, and cilantro is a sweet and savory version of traditional salsa.
www.delish.com
Brussels sprouts with a bold dressing are downright delicious.
cooking.nytimes.com
This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
www.delish.com
Alexandra Guarnaschelli's serving suggestion: "Mix a spoonful into salad dressing or into the liquid from steamed mussels or clamsanywhere you want to have the freshness or herbs combined with a little heat."
www.chowhound.com
This cupcake recipe is amazing. These Gingerbread cupcakes are made with Guinness and then topped with a delicious cream cheese frosting.