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Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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Get Inferno Soup Recipe from Food Network
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Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch.
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This delicious vegan pumpkin soup is made with coconut milk, fresh corn, red pepper, ginger, red curry paste, and sprinkled with Thai basil.
cooking.nytimes.com
This recipe is by William Grimes and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this chickpea recipe, the garbanzo beans are seasoned and pounded into patties, making for a delicious vegetarian or vegan main course.
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Get Quinoa Pilaf Recipe from Food Network
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This creamy and chunky tomato basil soup gets a kick from chipotle-flavored hot sauce and bloody mary mix.
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Get Beef Tamales Recipe from Food Network
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Quinoa jambalaya with kielbasa, sweet peppers, and sweet onion and plenty of spice is a hearty, gluten-free meal.
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Chicken and vegetables are simmered in a flavorful red wine sauce in this simple and easy coq au vin recipe.