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Get Cider-Brined Turkey with Maple-Cider Glaze Recipe from Food Network
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Thick and chunky with vegetables and pieces of sole, this pesto-flavored soup is hearty enough to make a meal. Serve it hot to take the chill off a winter night, or at room temperature for a cool summertime supper.
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Get Pork and Green Pepper Stew Recipe from Food Network
cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network
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Get Pasta Puttanesca Recipe from Food Network
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Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salsa or salad.
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Greek yogurts lends a creamy tanginess to this spinach and artichoke dip with Asiago, fontina, and cream cheeses.
cooking.nytimes.com
This recipe is by Glenn Collins and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.
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Venison meatloaf contains a layer of sharp Cheddar cheese and succulent morel mushrooms in this gourmet dish. A topping of barbeque sauce and bacon slices keeps the loaf moist.