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cooking.nytimes.com
Bigos is usually translated as “hunter’s stew” and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months’ worth of meals, so feel free to experiment with different cuts
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This is one of the best biscotti I've ever had. They have a subtle but distinct anise flavor and a crisp but not tooth breaking texture.
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An excellent variation of the traditional raspberry vinaigrette.
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This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe. Make lots, there won't be any left over!
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Get Dal--Indian Split Pea Soup and Fresh Tomato Relish Recipe from Food Network
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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
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These delicious apple carrot muffins are great for breakfast, brunch, or as a snack!
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Get Burgundy Mushrooms Recipe from Food Network
cooking.nytimes.com
This shrimp boil recipe admittedly requires a lot of ingredients, but don’t be put off In this boil, fennel seed, cloves, allspice and a host of other spices infuse sweet shrimp with flavors straight out of the bayou, while also filling your kitchen with an intoxicating aroma.
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i think ,this easy cooking recipes very unique because am firstly to cooked like this but not problem about that, but it's important about taste and happy to...