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The TV dinner classic made from scratch, with savory beef and a red wine–mushroom sauce.
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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This dish would work as a low-carb alternative to traditional potato latkes This blend yields 15 to 16 latkes The addition of nigella seeds adds a nutty, addictive, flavor
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sausage, Pepper and Onion One-Pot Recipe from Food Network
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Apple cider is spiced like a gingerbread cookie and served warm with slices of orange and lemon in this holiday wassail punch.
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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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Get Stuffed Cabbage with Spicy Beef Recipe from Food Network
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Get Strawberry Rhubarb Calzone Recipe from Food Network
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Get RACHAEL RAY'S STUFFED BABY BELLAS Stuffed Baby Bellas Recipe from Food Network
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This hearty winter soup kicks boring canned soups to the curb.