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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make a beautiful batch of pressure cooker Spanish rice featuring salsa, tomatoes, bell peppers, and chili powder for a quick weeknight meal.
cooking.nytimes.com
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire Serve the full-strength stuff alongside the finished meat.
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This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.
cooking.nytimes.com
The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr Valenti during his childhood.
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Get Roast Beef and Wild Mushroom Hash Recipe from Food Network
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Get Moroccan Chicken Tajine Recipe from Food Network
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Get Cream of Chicken Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Clams, Chilies, and Parsley Pizza Recipe from Food Network
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Get Chopped Cheeseburgers Recipe from Food Network
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Get Turkey With Ancho-Orange Sauce Recipe from Food Network