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cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
www.delish.com
Creamy, tangy goat cheese and robust kale are a winning combination to fill rich, flaky empanadas.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Paprika, onion powder, and garlic powder season these muffins with spinach in them.
www.delish.com
This Spanish-style bread pudding from Mario Batali is the perfect sweet treat for a decadent brunch or dessert.
Ingredients: olive oil, spanish, eggs, sugar, cinnamon
cooking.nytimes.com
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
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Get Fried Chicken Recipe from Food Network
www.chowhound.com
Korma is a popular spiced curry stew prevalent throughout Pakistan and India.
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This hearty chicken tortilla soup recipe is thickened with corn tortillas and is full of shredded chicken, peppers, tomatoes, and chili spices.
www.allrecipes.com
Elbow macaroni is baked with cottage cheese, sour cream, eggs and sharp Cheddar cheese for a rich and flavorful version of this favorite side dish.
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This easy spinach salad with crunchy almonds and pomegranate seeds will have even the veggie-haters reaching for seconds.
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Get Creamy Cole Slaw Recipe from Food Network