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cooking.nytimes.com
This recipe is by Mark Bittman and takes About 1.5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Give your pot full of potoato-leek soup a Cajun stomp with Boudreaux's recipe for a flavorful bowl of the cold-weather favorite.
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Chocolate Florentine Cookies! Lacy, nutty, toffee-like cookies sandwiched with a layer of chocolate in the middle. We include lots of great tips to help make them a success!
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Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
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A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one.
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This morning treat turns any regular work day into a Sunday extravaganza. Yet, it's fast and easy to prepare, and combines just the right mix of wholesome nutrition...
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For the lover of chicken, this is the ultimate chicken stew. I adore chicken and have been cooking for myself for years, so, over time, I've come up with some...
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I love corndogs so much we even named our dog "corndog," which suits her because she is the shape of a corndog. I am always looking to combine and adapt recipes...
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Get Danish Modern Recipe from Food Network
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Braising is an excellent method of cooking when it comes to tough meats. Braising is classically done by, first, browning the meat on all sides on a hot skillet...
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I thought up this recipe while stuck in a meeting at work and thinking about what I was going to make as my first fall meal. This is an elegant revision to the...
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This is Italian Comfort Food! Stuff your tomatoes with rice and either shrimp, veggies or meat for a delicious antipasta, side dish or just for lunch!
Ingredients: tomatoes, rice, yellow onion