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This recipe is by Daniel Patterson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A twist on Mexican Spaghetti using spiralized Mexican squash with chorizo, diced tomatoes, and crushed red pepper flakes.
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Crumbled bacon, Italian sausage, chopped kale and cream are combined in this chicken stock based soup with potatoes.
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Smoked sausage, potatoes, onion, and bacon are combined in a creamy chicken broth in this hearty soup with kale and garlic.
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Get Pork Roulade with Roasted Red Potatoes Recipe from Food Network
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Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture.
cooking.nytimes.com
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top
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Get NY Strip Steak with Red Wine-Rosemary Butter Recipe from Food Network
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Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping.
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This rich dressing from New Orleans is studded with plenty of plump oysters and seasoned with Cajun-inspired spices.
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Rice is mixed with fresh spinach and dill then topped with feta cheese, sumac, pine nuts, and lemon in this delicious Greek-inspired recipe.
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Get Maggie Mahoney's Turnips Recipe from Food Network