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In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make One affordable panini press, and you're on the fast track to the perfect party food.
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Get Spanish Baked Salmon Recipe from Food Network
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Guacamole, beans, and homemade salsa combine to make a light, flavorful alternative to traditional tacos.
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Whenever you're making a dinner with all the fixings, think of this cheesy cornbread dressing made with yellow squash and Mexican-inspired flavors. It's baked in a dish, and comes out moist and gooey.
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This entire beef stroganoff recipe is cooked in the Instant Pot(R) for ease and quickness--the beef turns out incredibly tender as if it has been slow-cooked for hours.
cooking.nytimes.com
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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Get Italian Tuna Salad Recipe from Food Network
cooking.nytimes.com
What does mofongo mean to Puerto Rico Well, what do biscuits mean to the South, or green chiles to the people of New Mexico Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, symbolizes the island’s soul food
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Get Wagon Wheel Pasta with Pancetta and Peas Recipe from Food Network
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Autumn flavors of apple and sage are baked with bison breakfast sausage, eggs, and bread cubes in this delicious brunch strata.
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Rich and hearty, this chunky pork stew gets its sizzle from chili powder, cumin, and garlic powder, and simmers on the stovetop for two hours to intensify its flavor.
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Japanese-inspired rice balls (onigiri) decorated like jack o'lanterns are a cute finger food for any Halloween-themed party or bento boxes.