Search Results (18,719 found)
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This was passed on by a German friend and although it was wonderful, it was labor intensive. I have tried to make it a bit easier and absolutely love this dish...
cooking.nytimes.com
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
www.delish.com
This turkey burger with a twist uses a traditional barbeque side coleslaw for a crunchy kick.
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Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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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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Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged balsamic vinegar and olive oil.
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Top Chef winner Richard Blais's version of a classic pasta dish, Spaghetti and Bone Marrownara Meatballs, adds rich depth to the tomato sauce with chopped bone...
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This dressing is good on any salad, especially salads containing chicken or shrimp!
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Get Bolognese Sauce Recipe from Food Network
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Red wine with pineapple, orange, lime and sugar in sweet punch.