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There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
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Infused with the exotic-sweet flavor of saffron and finished with fresh parsley and Parmesan cheese.
cooking.nytimes.com
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.
cooking.nytimes.com
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
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Get Purple Potato Vichyssoise with Roasted Garlic Recipe from Food Network
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Get Sausage Stuffed Quail Recipe from Food Network
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This creamy, hearty chowder is a hassle-free meal for a busy day ahead.
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Get Lomo Saltado Recipe from Food Network
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Get Chicken Cacciatore Recipe from Food Network
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Get Beef Stroganoff Recipe from Food Network
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Do yourself a favor and make this ahead of time—it tastes even better the next day.
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Oh, we know: You’ve got a meat loaf recipe already, but you can never have too many.