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Traditional New Year's food from the South--black-eyed peas, ham hocks, and greens--are transformed into a hearty, warming soup with the addition of chicken broth, tomatoes, and spices.
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Great for an appetizer or side dish, these turnips are perfect for your holiday party.
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Roasted pumpkin, savory pancetta, and Parmesan cheese give this easy pasta dish way more flavor than you'd expect on a weeknight.
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Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta.
cooking.nytimes.com
This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is based on a Greek dish made with red cabbage I’ve used both green and red cabbage, and I like it both ways It’s a comforting vegan dish that works as an entree or a side.
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This Passover matzo granola recipe bakes matzo pieces and pistachios in a buttery maple glaze before tossing them with dried apricots and raisins.
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
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Beef and Chinese broccoli chow fun is an elevated update of a take-out classic, with plenty of ginger and pepper, and chewy rice noodles to soak up the savory...
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This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These slow-cooked pork shoulder chops pair well with Nebbiolos wine.
cooking.nytimes.com
A crisp colorful salad in the dead of winter can make a meal feel luxurious Radicchio and its crimson cousins in the chicory family, Chioggia, Treviso and Tardivo, make an eye-popping display with red citrus like blood orange and ruby grapefruit The combination of slightly bitter leaves and sweet juices is utterly refreshing