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cooking.nytimes.com
Grilled ratatouille is a warm-weather recipe with many charms in both method and result Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same
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A slow cooker pot roast, made with sirloin, has a surprise ingredient -- a can of citrus-flavored soda, poured into the cooker, to add a little tangy sweetness.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get The General Store Chili Recipe from Food Network
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Get Soy-Garlic Glazed Cola Can Chicken Recipe from Food Network
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Get Rockin' Baked Beans Recipe from Food Network
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Get Chorizo Quesadillas with Easy Homemade Salsa Recipe from Food Network