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This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth
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Get Waffled Banana Bread Recipe from Food Network
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Get Marbled Banana Bread Recipe from Food Network
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Get Bacon-Wrapped Chicken Sandwich Recipe from Food Network
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Deviled eggs on their own are great, but turning them into a salad brings the flavors of paprika, hot sauce, onions, and salt and pepper together for a versatile, transportable, end-of-summer dish.
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A recipe for sausage muffins with sweet potatoes
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This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy
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Created with help from an online recipe, friendly suggestions, and personal taste. For the dark "real chocolate" look and taste, use Dutch-process cocoa (I recommend...
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Get Zucchini Bread with Lemon Honey Butter Recipe from Food Network
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Get Beef and Ground Pork Sliders Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes 3 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.