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This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Thalia's Frittata Recipe from Food Network
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A composed appetizer with a black-bean-cake base, a smear of lime-y avocado mash, and a topping of pork carnitas and cilantro.
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Get Roasted Veal Oscar with Sweet Maine Lobster, Asparagus, and Sauce Choron Recipe from Food Network
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These are perfect for potlucks, get togethers, or as snacks for the kids. Everyone loves them! You may want to quadruple the recipe. Use toothpicks to keep the creamy towers from tumbling.
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Chicken breasts are gently poached in wine-flavored liquid, then sliced on the bias and served warm or cool with a garlic and ginger-flavored green onion sauce that looks like pesto.
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Fresh spring asparagus, spinach, and leeks from the garden are the ideal way to enjoy this hearty soup, but it's great any time of year! Potatoes, rice, and carrots round out this creamy favorite.