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cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own salt-and-vinegar potato chips using the DIY recipe and just a handful of ingredients.
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Handed down through the generations, this potato gnocchi recipe is easy to make and is a great alternative to pasta. Try it with your favorite tomato and pesto sauces.
Ingredients: potatoes, flour, egg, olive oil, salt
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Browned chuck roast is slow cooked for 8 to 10 hours along with potatoes, carrots, onion, celery, and dehydrated onion soup mix.
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A clam chowder recipe can be intimidating and mysterious so most people don't attempt to make it and only order it out at dinner. We’ve made it easy!
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Chickpea flour and mashed potatoes get heat and flavor from fresh green chiles, ginger, garlic, and turmeric in this crispy fried snack.
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A twist on Alsatian choucroute garnie made with kielbasa, pork spareribs, and potatoes.
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Get Santa Barbara Clam Chowder Recipe from Food Network
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Apples pair extremely will with chicken in this fall favorite where rosemary-flavored chicken thighs are roasted over apples, potatoes, and sweet onion.
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Potato and ham stew is the perfect comfort food to make using leftover ham and a ham bone. Serve with warm biscuits or over a baked potato.
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Shredded chicken is incorporated into cheddar-y scalloped potatoes.
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Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.