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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
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“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.
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If you think tofu is bland, think again. The kicky marinade in this recipe packs a wallop of flavor.
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An easy and delicious taco recipe with spicy grilled jerk chicken.
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This nostalgic casserole recipe has elbow macaroni baked in a cheesy tomato sauce with ground beef, onions, and bell peppers.
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A recipe for healthy roll-ups that combine the best things about Vietnamese banh mi sandwiches and fresh summer rolls.
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.
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This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This clam chowder recipe – chock-full of fresh littlenecks, potatoes, and bacon – takes you to the shores of New England. Don't forget the oyster crackers!
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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.