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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy rigatoni pasta recipe with a sauce of cooked tomatoes and onion with butter. The original is from Marcella Hazan's son, Giuliano.
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Chicken and prawns are quickly fried with vegetables, chiles, and sweet soy sauce to make this traditional Indonesian fried rice.
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Emmentaler and Gruyere cheeses combine with white wine, nutmeg, and garlic for a simple and delicious fondue for dipping French bread and boiled red potatoes.
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Get Falafel Recipe from Food Network
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Reinvent turkey leftovers with this simple method for making turkey soup. Simmer turkey bones with onion, carrots, celery, and herbs for a tasty broth. Just add chopped leftover turkey meat and the soup is ready!
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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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With this simple whole wheat pizza dough recipe from chef Wolfgang Puck, you can make any kind of pizza you want: just add the toppings of your choice.
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This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
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A lovely fresh raspberry puree is folded into a creamy mousse. The filling is mounded in a graham cracker crust, and then the pie is chilled until it's ready to serve.
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Rich yeast dough filled with cinnamon-sugar, pecans, and currants creates a pastry that looks like a schnecken, or snail.