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Get Spicy Strata Recipe from Food Network
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A perfect casserole for apple season! Tart green apples baked with sweet Italian sausage in a pie crust, topped with Italian cheeses.
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Bright green, red, and yellow peppers are lightly cooked with fresh asparagus and spinach, then served with a browned chicken breast topped with a sweet, simple balsamic sauce.
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Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Plantain Gratin Recipe from Food Network
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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
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A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.
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Warm bacon and Brussels sprouts are tossed with cranberries and almonds for a quick and easy, festive salad for the holiday season.
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Get Spring Layered Salad with Asparagus and Buttermilk Dressing Recipe from Food Network