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Kick up the heat when you serve these fantastic nachos.
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This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Olives, pimentos, and Cheddar cheese bring tons of flavor to this family-friendly ground beef casserole with egg noodles.
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Get Valencian Salad (Ensalada Valenciana) Recipe from Food Network
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Get Grilled Steak With Tapenade Recipe from Food Network
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This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Spanish-style potato salad includes potatoes, red bell pepper, and olives tossed in an olive oil-based dressing that goes well with many main dishes.
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The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.
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The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it
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Basil, marjoram, thyme, and red wine flavor this tender pot roast.
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Pizza is a great way to start the day!