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I’ve long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew When I saw dried heirloom hominy for sale online, I bought some I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version
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A classic stuffing recipe made with cornbread, two kinds of apples, and sage that will complement any Thanksgiving meal.
cooking.nytimes.com
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top I prefer the method here, but you could always fry up some apples and serve them on the side
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Get Shephard's Pie Recipe from Food Network
cooking.nytimes.com
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
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A new kind of steak burrito.
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Get Chicken Fried Lamb Chops with Creamy Gravy Recipe from Food Network
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Get Chicken Fried Lamb Chops with Creamy Gravy Recipe from Food Network
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Here's a fun take on the ever-popular Philadelphia classic, the enormous cheesesteak sandwich.
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Make your own turkey stock the day after Thanksgiving by simmering the turkey carcass with vegetables and seasonings you probably already have on hand.
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This creamy and smooth soup with chicken, onion, celery, and Cheddar cheese offers a hint of spice from the buffalo sauce.