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cooking.nytimes.com
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
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Grilled chicken thighs top this main dish salad that showcases the spicy and sweet flavors of Thai food. Toss with fresh herbs, vegetables, and crunchy peanuts for a simple and light-tasting meal.
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare.
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Get Baked Lemonade Pork Chops Recipe from Food Network
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Get The Pimita Recipe from Food Network
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Get Locked and Loaded Chorizo Burger Recipe from Food Network
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Shrimp with tomatoes, avocados, sweet onion, and cilantro bask in a zesty tomato salsa for an appetizer that looks beautiful when served in a glass salad bowl. Serve with saltine crackers.
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Get Devilish Chili-Cheese Dogs Recipe from Food Network
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Get Classic Chicken Parmesan Recipe from Food Network
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Get Zucchini, Potato and Fennel Stew Recipe from Food Network
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Get Chicken Spedini Recipe from Food Network