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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Dark Chocolate Bark with Pistachios, Sweetened Dried Cherries, and Pumpkin Seeds, as seen in the December 2008 issue of 'O, The Oprah Magazine.'
Ingredients: cocktails, alcohol, soups, chocolate
cooking.nytimes.com
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
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Get Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree Recipe from Food Network
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This over-the-top foie-gras-stuffed burger with truffles was inspired by Daniel Boulud’s famous DB Burger.
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Everyone will enjoy these mouthwatering sliders made with rotisserie chicken, celery, carrots, and blue cheese.
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This recipe for bread stuffing calls for canned mushrooms, onion, celery, and poultry seasoning. It will make enough to stuff a 12 to 15 pound turkey.
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This is an energizing way to start your day or give yourself a midday boost.
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Red peppers, habanero peppers, and Fresno chiles combine to make this flavorful Tunisian hot sauce a perfect addition to spice up any meal!
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Get Spatchcocked Cornish Hen with Mashed Potatoes Recipe from Food Network