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cooking.nytimes.com
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots The pine nuts are a visual cue: this is something a little different
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Get Roasted Lamb with Pomegranate-Tamarind Sauce Recipe from Food Network
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Get Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer Recipe from Food Network
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We're using quinoa in a whole new way with this slow-cooker risotto-style recipe.
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This main course dish combines healthier chicken sausage with cabbage and fluffy mashed potatoes that get a flavor boost from whole grain mustard.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thick and chunky with vegetables and pieces of sole, this pesto-flavored soup is hearty enough to make a meal. Serve it hot to take the chill off a winter night, or at room temperature for a cool summertime supper.
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Get Pork and Green Pepper Stew Recipe from Food Network
cooking.nytimes.com
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.
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Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network
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Infused with the exotic-sweet flavor of saffron and finished with fresh parsley and Parmesan cheese.