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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.
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This recipe is by David Tanis and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Potatoes boiled in chicken broth are pureed with a thin cream sauce in this dill weed seasoned soup.
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A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread (It's also one of the most expensive Invest in a digital, oven-safe thermometer and there will be no reason to worry you're overcooking it.) This recipe elevates the classic by adding a stuffing of spinach, sausage and mushrooms that is most appropriate for use with the lean beef of grass-fed steers.
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Pear and pork team up in this great fall dish.
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This applesauce has plenty of bold flavor thanks to apricots, cherries, and honey, and it's quick and easy to make in a the microwave.
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Breakfast is made delicious with this baked potato that's stuffed with bacon, sausage, scrambled eggs, and Cheddar cheese.
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The recipe for these pineapple cookies with nuts and and orange-flavored frosting is an old family recipe.
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This Mexican sweet cake made with fresh corn kernels will delight fans of sweet tamales.
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For all you maple fans who cannot get enough, here is a delicious zucchini-nut bread enhanced by maple flavoring.
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This salsa is quick and easy to make, plus it's delicious! Once you taste it, you won't be able to stop eating it!