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An easy slow cooker split pea soup recipe.
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Get Rainbow Pizza Recipe from Food Network
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Ground porcini mushrooms add a meaty flavor to this veggie burger.
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Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
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If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
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Kids adore these homemade chicken tenders with honey-mustard!
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A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch
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Lots of lemon juice, black pepper, mustard, miso, and mayo are all it takes to season wild salmon fillets baked in a hot oven.
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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Green Chile-Tomatillo Sauce Recipe from Food Network