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This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
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A baked version of a classic Nashville chicken recipe.
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Dried beans are one of the best things to prepare in a pressure cooker: After a 30-minute quick-soak, the beans become creamy in just seven minutes.
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Get Corn and Shrimp 'Pancakes' Topped with Huitlacoche Butter and Ming's Mole Sauce Recipe from Food Network
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This has been past down from my grandmother But I upped the recipe by adding the beer to it.It was hard to put it on paper because we we always cook by taste...