Search Results (9,103 found)
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This is home-cooked comfort food at it's best. the mushrooms make it meaty and the barley is so yummy. We have had it every year at our Thanksgiving meal for...
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!
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The most simple quick side dish to accompany a steak, roast, pork, or just about anything. Cans of cannellini, some herbs and nothing more. It is hearty and...
cooking.nytimes.com
Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly It’s cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack One pound of mushrooms is just right for two servings.
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Cosciotto in Crosta D’Erbe: a perfect cut for serving a group.
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Get Iceberg Wedge Recipe from Food Network
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Warm watermelon salad made with scallions and jalapeno peppers is a new savory twist on a summertime favorite.
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Get Collard Oyster Stew Recipe from Food Network
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Get Lemon Chicken Breasts Recipe from Food Network
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Get Jerk Turkey Legs Recipe from Food Network