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Get Farfalle al Rocco Recipe from Food Network
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
cooking.nytimes.com
This portable recipe was created by Kathy Patalsky, of Los Angeles Ms Patalsky came up with the recipe in college to bring to a family feast
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Fresh tomato salsa with green onions, garlic, and cilantro is a refreshing addition to Mexican-inspired meals.
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This deceptively simple chicken broth-based soup is nourishing, flavorful, and rich with sweet potato, spinach, garlic, and chicken meat.
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This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Red Peppers Stuffed with Aubergine Puree Recipe from Food Network
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This sweet and tangy glaze comes compliments of Aricka Westbrooks, owner of Jive Turkey in Brooklyn, NY. She offers this glaze (her favorite!) atop one of her tender and juicy fried whole turkeys.
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This is a simple, sweet, and savory balsamic vinaigrette you can prepare in a matter of minutes.
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Prepare the best roast chicken every time with just a mixture of herbs and margarine rubbed onto the skin of a whole chicken. Ready in just 2 hours.
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Sicilian-style pesto made with pistachios, olive oil, and mint.