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cooking.nytimes.com
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time At lunch, this delightful tart shared the table with green lentils and pork sausages Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
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Fireball isn't just for drinking.
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Upgrade your weeknight dinner standby.
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Top this curried soup with roasted pistachio nuts for a delectable taste sensation.
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Chunks of lump crabmeat mix with jicama, jalapeños, red onion, tomatoes, and hot spice to create a guacamole from chef Emeril Lagasse that's so hearty it could be eaten as a meal.
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Instead of sour cream, this recipe uses cream of mushroom soup, white wine, flour, and beef broth. Serve with Worcestershire (to add a little zing) over rice or buttered egg noodles.
cooking.nytimes.com
This is a more subdued version of fried rice than the spicier Thai fried rice It’s a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator Feel free to add other cooked vegetables, meat or seafood.
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Cauliflower, potatoes, and an enticingly fragrant blend of spices make up this traditional Indian dish.
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Large salmon patties with plenty of flavor from dill, onion, and basil are quick and easy to prepare for a weeknight meal.
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Get Frittata with Potato and Prosciutto Recipe from Food Network
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Get Roasted Porchetta Recipe from Food Network
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This is a very delicious barbecued beef from a slow cooker. Beef, onion, tomato sauce, and spices. Simply delightful!