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cooking.nytimes.com
Back in 1992 the food writer Molly O’Neill playfully named David Firestone “the Latke King” in her “New York Cookbook,” and included a recipe he had modified from his mother’s and grandmother’s Mr Firestone, who was for many years an editor at The Times, now uses a food processor to make big batches, sometimes just for the family, sometimes for 60 friends or more
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Get Exotic Pork Loin Recipe from Food Network
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Get Red Wine Pot Roast with Honey and Thyme Recipe from Food Network
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Packed with peanuts, cilantro, ginger, and more vegan goodness, these baked North African-style sweet potato patties make tasty burgers!
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Grilled Potato and Bacon Kebabs
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A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to it's complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.
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My mother's brainchild. For potato salad lovers who hate mayo. A healthful dish at a family picnic or BBQ.
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Get Yellow Split Pea Soup Recipe from Food Network
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Get Bacon-and-Egg Potato Salad Recipe from Food Network
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Get Mexican Fish Stew Recipe from Food Network
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Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results.
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Have dessert for dinner when you make sweet potato casserole topped with a buttery pecan crumble. Serve at Thanksgiving and Christmas!