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Venetian fried fish marinated in vinegar and red wine.
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This recipe is by Tara Parker-Pope and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
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Get Kardea's Crawfish Pie Recipe from Food Network
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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.
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Get Salmon-Shrimp Spirals Recipe from Food Network
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Pork simmered in broth and seasonings makes a great filling for tamales and tacos in this slow cooker pork carnitas recipe.
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Canned beets and carrots are pureed to make this delicious vegan tomato sauce alternative. Serve on pizza or as a base for chili.
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This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!