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A delicious baked ziti recipe with creamy tomato sauce.
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Get Bread Stuffing 101 Recipe from Food Network
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I have worked for some time on making the perfect baked beans that don't require soaking beans overnight. Taste these and you will think they are from scratch...
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For a clever shortcut that still delivers deep flavor, replace beef with meatballs made from a quick mix of sirloin, egg, bread crumbs, and cheese.
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Split peas are simmered with pork belly in a white wine and vegetable broth for a flavorful and warm soup for a cold evening.
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Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones I have eaten a similar fava bean dish in Spain You can find skinned, split fava beans in Middle Eastern markets.
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This recipe is by Mark Bittman and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
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This chicken is POPPIN' OFF!
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With bourbon and ginger ale.
Ingredients: orange peel, bourbon, ginger ale
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This lovely spring sponge cake is made with two batters flavored with orange and almond extracts. Frost with a yellow-tinted seven-minute frosting.
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Get Instant Pot Chicken Cacciatore Recipe from Food Network