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This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brisket is the Zelig of the kitchen It takes on the character of whoever cooks it In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm
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Chili is one of those foods which can attract controversy and strong opinion. There are those who believe that beans have no place in chili, like the chili con...
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Get Spaghetti and Meatballs Recipe from Food Network
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Get Greek Salad Recipe from Food Network
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With its seductive flavors of coconut, lime, ginger and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.
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This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This smooth, creamy cauliflower soup with sharp cheddar cheese is absolutely what you want on a chilly day. It's ready in under an hour. Serve with some crusty bread and a side salad!
cooking.nytimes.com
The most beautiful tomatoes may not always be the best ones Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets
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Get Portuguese Sausage and Bean Stew Recipe from Food Network
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An easy slow cooker beef goulash recipe. You will need short ribs, onion, carrots, garlic, beef broth, spices, and fresh thyme for this recipe.