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Grandma Bagnatori’s tomato sauce is a combination of sweet tomato paste and rich porcini broth, a perfect coating over her potato gnocchi.
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
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Bacon, onions, and potatoes are a classic combination utilized in this soup seasoned with caraway seed and marjoram.
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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.
cooking.nytimes.com
Fragrant, intense and full of fiery chile, this lamb stir-fry isn’t for the timid eater For the most authentic flavor, it’s worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won’t get the same punch
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Peel fresh ginger with a spoon and grate it on a Microplane zester before using it in this dressing.
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Peppers, chicken breast, pasta, and Italian cheeses are baked until bubbly in this delicious one-pot recipe for two.
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Get Grilled Boudin and Creole Mustard Recipe from Food Network
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Whenever you're making a dinner with all the fixings, think of this cheesy cornbread dressing made with yellow squash and Mexican-inspired flavors. It's baked in a dish, and comes out moist and gooey.
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A yellow cake mix with vanilla pudding, grated chocolate and milk chocolate chips baked in.
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Get Mediterranean Orzo Salad Recipe from Food Network
cooking.nytimes.com
The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes