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This recipe is by Florence Fabricant and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork steaks are marinated for a full day before grilling in this traditional German recipe. For another traditional touch, pour some beer over the steaks while grilling. Don't forget to shout, 'Prosit!'
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This one-pot wonder combines chicken, chayote squash, bok choy, and spinach in a savory broth.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.
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Cornmeal gives these deep-fried onion rings a bit of crunch with their crispness in a zesty breading with authentic Southern flair.
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White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker such as Instant Pot®.
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Get Rigatoni with Creamy Mushroom Sauce Recipe from Food Network
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Cannellini beans, ground beef, and ditalini are simmered in a vegetable juice-based broth creating pasta fagioli similar to the famous Italian restaurant chain.
cooking.nytimes.com
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
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This is amazingly quick and easy, sweet and a bit of spice. Healthy but still hearty. I serve this a whole wheat pasta and a little pancetta.
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Get Tabbouleh and Chick Pea Salad Recipe from Food Network
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Bok choy cooked with garlic, sherry, chicken broth, and prosciutto.