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cooking.nytimes.com
This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition The combination of ground lamb and ground beef is earthy and robust, and keeps lamb’s gaminess in check Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate
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This recipe is a copycat of a delicious sauce for salmon, ribs, chicken, and pork chops for your home grilling pleasure.
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A pasta salad recipe perfect for picnics and barbecues made with cucumbers, chickpeas, and feta cheese in a bright dill and caper dressing.
cooking.nytimes.com
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy As it simmers, the brisket cubes soften enough so you can cut them with your spoon The chewiest thing in the soup will be the barley, but in a good way
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Get Chocolate Layer Cake Recipe from Food Network
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Get Emerilized Barbecued Shrimp Recipe from Food Network
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"I wanted to celebrate the actual magazines," says Buddy Valastro, star of TLC's reality show Cake Boss, when asked about his cake, a trompe l'oeil tower of his favorite issues of O, The Oprah Magazine.
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Get Brie and Broccoli Quiche Recipe from Food Network
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Everyone gets their own personal dinner tucked into a delicious sweet pepper.
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Roasted jalapenos, onion and a few secret ingredients make these burgers spicy and irresistible. The manly man burger (not for wimps), great for NFL tailgating.