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This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here
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A prime rib recipe with a mustard and peppercorn coating to serve for a holiday or Christmas dinner.
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Learn Chowhound's slow-roasted prime rib au jus recipe to yield a flavorful crust and medium-rare center. Detailed instructions for both the rib and jus are included...
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Take a break from plain mashed potatoes by adding sweet, earthy celery root.
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This satisfying dish fuses the classic Latin combination of rice and beans with the sausages and bread-crumb topping of cassoulet, the much-loved French casserole.
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Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.
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Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the meat version.
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Fresh herbs, balsamic vinegar, and plenty of garlic flavor these juicy grilled ribeye steaks.
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Feast at Passover Seder with this recipe for short rib tsimmes: short ribs in a vegetable stew sweetened with honey and prunes.
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This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it's still worth cooking the whole roast and enjoying the leftovers.
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These turkey wings are seasoned with Bell's® seasoning, topped with garlic and onion, then cooked low and slow for moist, tender meat.