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cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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cooking.nytimes.com
This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.
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Algerian dersa is a spicy garlic and chile paste made by blending garlic, chile, cumin, and paprika together using a mortar and pestle.
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A brownie for the grown-up taste. They have the flavors of chocolate, vanilla, Mexican cinnamon, and ground pequin chiles.
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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A chunky beef stew with potatoes in a flavorful curry and beef broth.
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Brie, white wine and julienne vegetables are gently cooked in a veloute sauce in this elegant soup. Serve garnish with chives or scallions.
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Remarkably simple and perfect for winter, this squash soup is sweetened with a little bit of honey and garnished with roasted pumpkin seeds.
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Bits of broiled chicken seasoned with lemon pepper and garlic powder are tossed with pasta, roma tomatoes and tangy feta cheese. The Italian dressing of your choice finishes this savory summer salad.
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A delicious blend of tangy sauces and molasses is the perfect match for pork spareribs!