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Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
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Get Roasted Cod with Lima Beans Recipe from Food Network
cooking.nytimes.com
Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Figs are simmered with caramelized onion and balsamic vinegar creating a sweet and savory spread perfect as a cracker or baguette topper. Serve with a little blue cheese for something extra.
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Gluten-free bread can taste just like traditional white bread by using sorghum flour, rice flour, and potato starch to make a nice, crusty loaf.
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Cranberries and walnuts are folded into a buttery white chocolate and condensed milk base to make this pretty fudge with a hint of nutmeg.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
WARNING-this recipe is posted for informational purposes to the Herb and Spice challenged residents* of certain U.S. regions and other English speaking countries...
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Caramel rolls, filled with butter, cinnamon, and chopped pecans will make holiday breakfasts, brunches, or even coffee breaks extra special!
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Very good chili, sometime I make a little rice on the side to serve in the bowl with the chili. Delicious.
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Get White Chicken Chili Recipe from Food Network