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Breadmaker Josey Baker's recipe for homemade pizza with a sourdough crust uses a cast iron skillet for the best homemade pizza you'll ever eat.
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Get Turkey Reubens Recipe from Food Network
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This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!
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Get Sweet Pea Salad and Ricotta Cheese Crostini Recipe from Food Network
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Finding a good vegetarian burger that is not a rip off of a non-vegetarian one, is quite a task! So we bring to you an easy-to-make burger recipe that can give...
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A deluxe version of eggplant Parmesan is layered like a lasagna with panko-breaded eggplant slices, Italian-blend cheese, and Parmesan cheese in prepared pasta sauce.
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This recipe is by Enid Nemy and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang And caramelized onions and dried barberries (or currants) contribute a gentle sweetness This is dinner party food that is at once elegant and supremely comforting.
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These mini risotto cakes are like Italian arancini made into patties, flavored with goat cheese and kale, and topped with roasted red pepper sauce.
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In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce