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Try Chef John's classic and surprisingly easy technique to give russet potatoes a unique, creamy inside texture and a crunchy brown crust.
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Breakfast is a welcome treat when it's overnight oats with almond butter, bananas, chocolate, and chia seeds.
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A Vietnamese-inspired stock that's sure to satisfy a spicy craving and warm you up.
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A hearty winter soup made with root vegetables such as parsnips, carrots, and onions, this dish is enriched by the earthy flavor of portobello and shiitake mushrooms, plus fresh garlic, thyme and tarragon.
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Mac & Cheese, Mac & Cheese, Mac & Cheese!!! I love any and all kinds of mac & cheese so this is my original take on it using Blue Moon beer...
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Get Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce Recipe from Food Network
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Get The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken "One Big Bird" Recipe from Food Network
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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Whole wheat pasta and lean ground turkey come together in this hearty casserole made with penne and meatballs.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you are a fan of ginger and garlic, then this chicken and glass noodle soup is for you!
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Chicken, green chilies, tomatoes and garlic are combined in chicken broth and lime juice seasoned with cumin and cilantro in this spicy soup served with fried flour tortilla strips and shredded jack cheese.