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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this simple Filipino chicken and sauce dish over rice. You can use both chicken legs and thighs.
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Get Falafel Recipe from Food Network
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Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
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Slices of Chinese-style sausage and shiitake mushrooms are the star in this satisfying rice dish.
cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
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Cannellini beans replace chicken in this vegetarian version of Buffalo chicken dip even your non-vegetarian family and friends will love.
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Get Pasta, Kale and White Bean Soup Recipe from Food Network
cooking.nytimes.com
White bean pâté has been a signature dish of mine for decades I’ve fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
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Any type of milk, dairy or non-dairy, can be used for this skinny white chocolate-coconut latte made with 2 types of sugar-free syrups. You will still have a delicious coffee drink.
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This white bean and turkey chili is given a boost with the addition of jalapeno peppers and hot Italian sausage.
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Canned cannellini beans, Italian bacon, and pasta make up this satisfying soup flavored with fresh sage. Garnish with freshly grated Romano or Parmigiano cheese.