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cooking.nytimes.com
You'll need a medium-hot charcoal fire to make this Argentine sauce Either start cooking when your main grilled item comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce
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This is based on a classic Italian egg frittata, which generally has herbs and/or potatoes. I just used a Danish cheese instead of Italian, and I think the flavors...
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All of your favorite things.
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This is a hearty soup made with ham, barley and shredded cabbage cooked in chicken broth.
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An exciting cheese and broth mixture fills these grilled potatoes with a flavor that you'll find irresistible.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 60 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Buy an ``important`` piece of ginger for this recipe (larger pieces are easier to peel and slice, and smaller ones dry out fast). Keep it wrapped in the freezer...
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Molly Yeh's recipe for Spaghetti and Meatless "meatballs"
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Creamy potatoes require less work than you think.
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Recipe By: Marcia Kiesel
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Get Cheddar-and-Herb Boxty Recipe from Food Network
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Get 3-Cheese and Herb Garlic Bread Recipe from Food Network