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cooking.nytimes.com
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009 The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled The end result is a refreshing soup, full of flavor.
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Jalapeno peppers, chopped red onion, cucumber, and lime add zest to this Mexican-inspired shrimp cocktail.
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Get "Cowboy" Stew Recipe from Food Network
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This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
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Get Pasta e Fagioli Recipe from Food Network
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Get Beef Stroganoff a la Gail Zappa Recipe from Food Network
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Cubes of chicken are stewed in a slow cooker with tomatoes, beans, green chiles, garlic and chili seasoning in this easy soup.
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Get Savory Tomato Shabu Shabu with Seafood Dippers Recipe from Food Network
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Get Grilled Bundt-Pan Provencal Chicken with Roasted Potatoes Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Steak with Greek Corn Salad Recipe from Food Network
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Get Eggs Benedict Breakfast Salad Recipe from Food Network