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cooking.nytimes.com
This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers There’s the delicious richness of the dish, its unfussiness and nostalgic value There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself
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Get Vegan Cream of Broccoli Soup Recipe from Food Network
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A homey casserole of cooked chicken, spicy tomatoes, veggies, processed cheese, and vermicelli is baked until golden brown. It also works in the slow cooker.
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Toasted crabmeat rounds with melted mozzarella will drive you into feeding frenzy!
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Get Cranberry-Stuffed Pork Chops Recipe from Food Network
cooking.nytimes.com
In a lot of states, people don’t just eat food on Thanksgiving; they hunt for it Lora Smith, a writer and farmer with roots in Kentucky, sends along a recipe handed down from her great-grandmother, for her family’s “pocket” dressing: a baked patty of dressing that slides easily into the pockets and knapsacks of rabbit and quail hunters The Smiths also have the patties at the table, where they are passed around on a platter
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Everyone has gotta have one-here is our classic ragu (meat & tomato) sauce. Perfect for spaghetti, lasagna, tagliatelle .... the list goes on!
cooking.nytimes.com
This recipe is by Eric Asimov and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Meatballs flavored with cilantro simmer in a gently-seasoned broth with potatoes and carrots. This soup is soothing on a cold, rainy day.
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This layered jar salad combines the pop of Buffalo sauce with cool creamy ranch, blue cheese crumbles, and the crunch of the celery and carrot. It's wing night in a salad.
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Roll cooked chicken coated with hot sauce, carrot, and celery in sushi rice and nori for a sushi roll inspired by Buffalo-style chicken.
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Get Chestnut and Wild Rice Pilaf Recipe from Food Network