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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
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Pair this simple dish with a clean, dry Verdejo with a floral nose, like the 2003 Viña Sila Naia from Spain. The wine's crispness complements the strong, salty flavors rather than being overshadowed by them.
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Portuguese cataplana is a long-simmered pork stew to which clams are added. For our quick take on the dish, weve replaced the usual pork shoulder with sausage.
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Chicken breasts seasoned with paprika, lemon pepper, and garlic powder are slow cooked with white wine, sour cream, mushrooms, and cream of mushroom soup in this easy-to-prepare recipe that cooks while you go about your day.
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Get Spaghetti Squash Alfredo with Pancetta and Peas Recipe from Food Network
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Get Shrimp Scampi with Garlic Toasts Recipe from Food Network
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Get Oat Risotto with Roasted Cauliflower Recipe from Food Network
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This is a very simple recipe I came up with for a dinner party. It takes the classic Italian side of peas with prosciutto and pairs it with a homemade black pepper...
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Get Tasty Chicken Nuggets for Adults Recipe from Food Network
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Get Chicken Piccata Recipe from Food Network
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You're going to want to drink this sauce.