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Pears poached in a spiced red-wine vinaigrette lift this classic salad from standard to stellar.
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This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fried and Stuffed Rice Balls (Arancini di Riso) Recipe from Food Network
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Get Autumn Panzanella Recipe from Food Network
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This classic vegetarian japchae recipe is a Korean stir-fry with sweet potato noodles, mushrooms, spinach, and carrots.
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Get Creamy Pizza Macaroni and Cheese Recipe from Food Network
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Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
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Get Lobster Cape Cod Style with Assorted Dips Recipe from Food Network
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Make the night before and the next morning all you have to do is bake and serve.
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Cheesy Tortellini Casserole is like lasagna, minus all the time and effort. Just boil some tortellini, mix with tomato sauce, top with cheese, and bake until bubbly. Dinner is ready!
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Get Smoked Pork Loin Center Cut Chops in Belgian Ale Marinade Recipe from Food Network
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Leg of lamb is elegant, and one leg can feed a crowd Marinate it with a garlicky herb paste, the longer the better Overnight in the refrigerator is ideal, but even a few hours at room temperature will help