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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
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Peppery arugula is used instead of basil in a quick pesto.
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This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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These pumpkin pie bars have all the flavor of a pumpkin pie and are much less work.
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Get NY Strip Steak with Red Wine-Rosemary Butter Recipe from Food Network
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Get Maggie Mahoney's Turnips Recipe from Food Network
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Make your own flavored syrup using pumpkin pie spice and pumpkin pie filling to make pumpkin spice lattes just like you know who.
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Get Dill Pickles Recipe from Food Network
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This vegan Turkish lentil stew recipe with eggplant and pomegranate molasses is hearty, filling and delicious!
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An easy homemade corned beef recipe that's brined with traditional spices.
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Get Herbed Goat Cheese Sandwiches Recipe from Food Network