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Bring the sweet flavor of the tropics to your next summer meal! This blend of distinctive fruit flavors is great with chips, or as a topping for seafood and poultry.
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Get Country Ham and Smashed-Potato Home Fries Recipe from Food Network
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Top Chef Masters finalist Traci des Jardins creates a gorgeous cold-weather hors d'oeuvre with roasted beets, horseradish cream, and rye toast.
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It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
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The rich and nutty taste of toasted pine nuts combine beautifully with sauteed bits of ham, fresh basil, chopped tomatoes, and Parmesan cheese. Toss this savory mixture with warm pasta, then dress with oil and vinegar for a very special dish.
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Sliced okra, stir-fried with fresh shrimp, lots of red fresh chilies, garlic, and Malaysian shrimp paste will make a main dish that's spicy and different.
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Home cooked comfort food of potatoes, carrots, smoked sausage, and cabbage, all simmered in beer. It's a one-pot meal that past generations always enjoyed.
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The filling - kidney beans and lots of celery, carrots, green pepper tomatoes, and onions flavored with chili pepper and vinegar. When this is hot and savory, spoon into hollowed out Kaiser rolls and dig in.
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
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This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.