Search Results (22,118 found)
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Get Red Cabbage Braised in Cider and Beer Recipe from Food Network
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Great hot sandwiches and you need both hands to eat them.
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A very lemony dressing is poured over the still warm potatoes, and then green onions, parsley, and celery are mixed in. Chill before serving.
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This is an awesome autumn twist on the traditional French Onion soup. Apple cider and brandy make it a cozy dish for those chilly fall afternoons.
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A streamlined version for Korean barbecued ribs. Beef ribs are marinated in a sweet and garlicky soy marinade for 2 hours instead of overnight, then grilled.
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Potatoes mashed with caramelized onions, cream cheese, brown sugar, sour cream, whipping cream, soy sauce, and more. They are seriously addictive!
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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Molly O'Neill and takes About 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Reinvent turkey leftovers with this simple method for making turkey soup. Simmer turkey bones with onion, carrots, celery, and herbs for a tasty broth. Just add chopped leftover turkey meat and the soup is ready!
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Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.
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Fresh morel mushrooms and asparagus complement each other perfectly in this classic risotto that makes for a lovely springtime meal.