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cooking.nytimes.com
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
cooking.nytimes.com
White bean pâté has been a signature dish of mine for decades I’ve fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
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Get Creamy Veggie Dip Recipe from Food Network
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Sauteed chicken breast with carrots, broccoli, garlic, and basil. Serve on a bed of angel hair pasta.
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Get Cold Curry-Peanut Noodles Recipe from Food Network
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Get One-Pot Spaghetti with Sausage Recipe from Food Network
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Get SkyMeal's Star-Cut Polenta Cakes Recipe from Food Network
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Check out this bowl of goodness.
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Sour cream mixed with flour and paprika is used as a thickener for this potato chowder with carrots and celery. Serve garnished with crisp crumbled bacon.
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Get Lima Bean Soup with Parmesan Bacon Crisp Recipe from Food Network
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Bring out your inner Italian grandma and make the (lighter) bolognese of your dreams.
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This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary.