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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
cooking.nytimes.com
The authentic version of this Greek vegetable dish calls for twice as much olive oil I like the combination of kalamata olives, cauliflower and tomatoes Serve it with whole grains, such as spelt, bulgur or barley.
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This cabbage is sauteed with onion and jalapeno, and gets an added kick from a pinch of cayenne pepper. A little spicy , but works well with any Southern meal!
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This hot ham and cheese sandwich is dipped in egg and hot pepper sauce, then pan fried. Great brunch idea for teenagers, and you could experiment with different fillings.
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An easy spicy dish made with rice and black-eyed peas. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick!
cooking.nytimes.com
The chivito, a little steak sandwich that serves as one of Uruguay’s culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner Pound out the beef — rib-eye or shell steak, tenderloin or flat-iron — then put it on a hot grill It cooks fast
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.
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Make your own Indian-style mango chutney with dates and raisins. This recipe makes enough for freezing or canning.
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Made in minutes in a food processor, this sweet-tangy cranberry salsa gets its heat from a jalapeno pepper combined with chopped cilantro, green onions, lime juice, and sugar.
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These hamburger patties are made with ground beef combined with blue cheese, Worcestershire sauce, and dry mustard. Grill or broil for best flavor.