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cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
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Get Beef Stew with Spinach Pitas Recipe from Food Network
cooking.nytimes.com
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
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Garlic mayo with hint of paprika.
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A meatless lasagna made with ricotta, parmesan and mozzarella cheese.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.
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Lean ground bison stands in for beef in this easy chili.
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This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.
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Mussels, cockles and shrimp retain their sweet succulence with the foil packet-grilling treatment.
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Get Crostini with Cannellini, Chard, and Bread Crumbs Recipe from Food Network