Search Results (11,552 found)
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is a Mexican-style chicken soup with tomatillos and chicken breast meat cooked in a stock seasoned with fresh jalapenos, garlic and cayenne pepper. Serve with a dollop of sour cream and sprig of cilantro.
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Nothing is better than a bowl of warm soup filled with cheesy pasta and meaty smoked sausage. Comfort food in 20 minutes!
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Get White-Bean Soup Shooters with Bacon Recipe from Food Network
cooking.nytimes.com
The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it
www.chowhound.com
Have a classic poutine with beef gravy dish without traveling to Canada. You make a rich beef short rib gravy with brown ale and roux to ladle over french fries...
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.
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This ultimate eggnog recipe is so strong and creamy it was titled 'one-cup-only eggnog'. Serve with a warning label at your next party!
www.allrecipes.com
This simple recipe for baked country style ribs will have everyone looking for seconds at the dinner table!! Great way to feed a party too as you can double it as many times as you need to!