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cooking.nytimes.com
Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn’t entirely collapse It’s a simple equation that takes in whatever ingredients you have on hand Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away
cooking.nytimes.com
You need not conjure New England with your Thanksgiving turkey This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano Serve the bird with black beans and white rice on the side — and a Key lime pie for dessert.
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An elegant recipe for filled pumpkin tortelloni pasta with cinnamon, nutmeg, brown butter, pumpkin seeds, sage, and Italian Parmesan cheese.
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Get Grilled Lobster and Shrimp Tacos Recipe from Food Network
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This recipe is by Barbara Kafka and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Quinoa with Black Beans and Hominy Recipe from Food Network
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Get Oven Roasted Chicken Tenders Saltimbocca Recipe from Food Network
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Get Sausage, Apple, and Walnut Stuffing Recipe from Food Network