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This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
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Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard.
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Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you cant get a good one, omit it
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This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
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This delicious pizza gives a new twist to two old favorites. It tastes just like a burger from a famous burger franchise with its special sauce, ground beef and American cheese.
cooking.nytimes.com
This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them I've cooked it here in the oven, but the preparation would take well to the grill However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, tzatziki sauce, hot sauce, French fries, mint leaves, really whatever you like. 
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Cucumber, onion, and tomato are tossed in a simple blend of champagne and balsamic vinegars and just a touch of agave nectar for sweetness.
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Get Fried-Catfish Rolls Recipe from Food Network
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Italian-style meatballs in marinara sauce and veggies, topped with mozzarella cheese and Tater Tots® are baked until tots are golden brown.
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Get Pan Bagnato Recipe from Food Network