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cooking.nytimes.com
This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick.
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Get Stuffed Cabbage with Spicy Beef Recipe from Food Network
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A boneless leg of lamb is butterflied, rolled up around a spinach and goat cheese stuffing, and roasted to savory perfection to make a magnificent main dish that's fit for a formal dinner or that special holiday meal.
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I used baby potatoes for this recipe. You don’t have to peel the potatoes as the skin is quiet tender. Its a pretty quick preparation as there aren’t many steps...
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This hearty winter soup kicks boring canned soups to the curb.
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A smooth and flavorful pureed vegetable soup with watercress and habanero peppers. Served with crusty French bread and a drizzle of good extra virgin olive oil and vinegar for the perfect finishing touch.
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Get Rioja Braised Lamb Shanks with Chorizo and Garlic Recipe from Food Network
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Get The Ugly Duckling Salad Recipe from Food Network
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There's a nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to the wheat flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor. It can be made in your bread machine or with a stand mixer.
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Get Uni Bisque with Crab Salad Recipe from Food Network